In a bowl mix hung yogurt, yellow chilli powder, ginger and garlic paste, lemon juice, coriander, olive oil and salt. 2. Diagonally slit the prawns. Clean them. Stuff the prawns with the mixture and ...

Using a paring knife or scissors, slit each shrimp down the back through the shell; remove the dark veins. Add the shrimp to the brine, cover and refrigerate for 4 hours. 2. Light a grill.

Whether it's a romantic dinner or a gathering with friends, this skillet of tenderloin and jumbo shrimp steals the spotlight.

And what better way to celebrate the season than with a dish that embodies the essence of Australian cuisine: grilled prawns, glazed to perfection with a rich, caramelised rum sauce. Loading As ...

The seafood bar there sells things like grilled sardines, squid, fruits de mer and a few Catalan specialties, including prawn croquetas. To make the filling, melt the butter in a saucepan over a ...