Prawns marinated in fresh traditional Indian spices are infused with the flavours of Italian herbs and garlic. The masala prawns are oven grilled till golden brown.


  • 1kg prawns, cleaned, rinsed with the shell on.
  • 1 1/2 tablespoons garlic paste
  • 1 tablespoon of dried Italian herbs (shop purchased)
  • 50g butter or margarine
  • Chilli powder
  • Salt to taste
  • 3ml turmeric powder
  • 5ml mixed coriander and cumin powder


  1. Cut each prawn lengthwise but not all the way through.
  2. The prawn should resemble a butterfly shape when opened out flat.
  3. Drain excess water from the prawns and place the cleaned prawns on a large plate or tray with the shell side facing down.
  4. Add a sprinkling of salt on the surface of each prawn. Ensure that the entire surface is seasoned with salt.
  5. In a glass bowl combine the garlic paste, butter or margarine.
  6. Place the butter mixture in the microwave on a high heat setting for 30-40 seconds or until the butter has melted.
  7. Stir the Italian herbs into the butter mixture.
  8. Brush the surface of each prawn with the butter, garlic and herb mixture.
  9. Add an even sprinkling of chili powder, coriander and cumin powder on the surface of  each prawn.
  10. Place the prawns into a large bowl.
  11. Stir in the turmeric powder and toss well to ensure an even coating of spices.
  12. Place the prawns (shell side facing down) on an oven proof tray.
  13. Grill the prawns on 180 degrees for 12-15 minutes or until the prawns have turned a golden brown color.
  14. Cooking time might vary according to the make or model of the oven.
  15. Do not over cook the prawns as they will become dry.

Serve the prawns on a bed of lettuce leaves as a side dish or as a starter.