I don’t own a barbecue. I don’t even own one of those fancy stove-top grills. What I do have, however, is my trusty old cast iron skillet. I use it for practically everything—dosas, uttappas, thalipeeths and other members of the crepe and pancake family, eggs, bhakris, quesadillas, and sandwiches. I also use it to smoke finely chopped bell peppers or capsicums for dips and raitas. Given the limited kitchen space I live in and the fabulous results of my skillet, I doubt I will ever go barbecue shopping.
Here is one of my favorite things to do with the skillet—grilled prawns. Actually, anything on a satay stick is fun to grill, don’t you think? These prawn kebabs/tikkas/satay (whatever you choose to call it) are so ridiculously easy to make and so succulent, you’ll find yourself armed with a hot skewer while you’re laying out the second batch on the skillet. I have offered these prawns to several happy guests, who are delighted to get hot, smoky prawn skewers, a la tandoor, in my small balcony-less, terrace-less, garden-less, porch-less flat in suburban Mumbai. Pair these Chinese-inspired grilled prawns with a cool dip or salsa, and all you need is good friends and a chilled beer to face the impossible Mumbai summer.
Ingredients:
- 2 cups of medium-sized prawns, shelled and deveined
- 2 tsp. Kashmiri red chili powder (reduce to 1 tsp. if using regular red chili powder)
- 3 cloves of garlic
- ½ inch piece of ginger
- 1 tbsp. vinegar (I used Champagne-style)
- 1 tsp. chili-infused light soy sauce
- 1 tsp. sugar
- Salt to taste
- Vegetable/peanut/sesame oil to aid grilling
- Juice of 1/2 a lemon
Method:
- Place all the ingredients, except the prawns, lemon juice, and oil, in a coffee blender and grind to a paste. Decant into a large mixing bowl.
- Marinate the prawns in this mixture for about 15 minutes.
- Meanwhile, soak the satay sticks in some water. This will make skewering easier.
- Thread three to four prawns on each stick. If you’re using large prawns—like tiger prawns, do one prawn on each stick, head to tail.
- Heat an iron skillet or pan to smoking point. Spray or lightly dot the skillet with oil of choice.
- Place the skewers on the hot grill, and allow a minute to cook on one side before turning. Cook on the second side for half a minute.
- Squeeze on some lemon juice.
- Hand out, smoking hot, to waiting guests (making sure you’ve got one for yourself) or place on a platter and serve with a cool dip/raita/salsa. Although, chances are, no one will have the patience to dip these into anything but their mouths.
Note: These work very well in wraps–use leftover grilled prawns with a dressing (like Thousand Island) and loads of lettuce in soft tortillas or chappatis for a filling snack.
Wow it is so tempting…..
Those prawns are suppppper tempting! Love the pic of these on a plate with a lemon…Yummmm!!!!Cast Iron Skillet seems to be the pan of the season, Nupur's been raving about it and now you too! I guess I will end up buying one soon….all because of u guys!!! 😛
Even tho I do own a BBQ grill I find myself indoors on my cast iron grill more often than not! How great they look so uniformly placed on the skewers! The red coloring screams Spicey! and that's how I like my food!
WOW..you have so many good recipes…I am having a giveaway in my blog..if you want please check and join that…
http://yummytummy-aarthi.blogspot.com/2011/05/chocolate-recipe-and-chocolate.html
I don't own a bbq yet either although come Summer I'm going to really wish that I did so I could make these!
Saee, How is Mrs.B? You haven't mentioned her in a while. I loved reading ur posts on Mrs.B and her substitute Mrs.A, if I am not wrong that's how the blog took off with these stories and recipes from ur life. Your stories are always a pleasure to read and recipes are interesting too! I love visiting ur blog. I hope I get to meet u in person some day. You seem to be a genuinely nice person, ur family and friends are lucky to have you.
Love and kisses to Avanee.
– Priti
P.S. If you like reading stories or incidents related to food alongwith the recipes. I recommend you a book by Monica Bhide 'Modern Spice'. I have borrowed it numerous times from the library and devoured her stories alongwith the recipes. I love reading the stories again and again, their simplicity is enchanting.
Delicious!! I am going to try them soon- despite monsoons having hit Mumbai by now.. who really needs an excuse for succulent prawns and chilled beer? 🙂
Thank you for your comments, everyone! I hope you have fun making these!
@Priti: Mrs. B is right here–I'll do a post on her soon. How nice of you to remember her! And yes, I'd love to meet up. Where are you based?
I've been reading Monica Bhide's blog for a while but haven't picked up a book, yet. I do like her simple style and modern take on traditional recipes, though.
@healthyfeasts: Couldn't agree more!
Hi Saee,
I live in the US but I am from Mumbai. I have been reading ur blog regularly and absolutely love it! Hey I just mentioned Monica's book here and coincidentally it is being offered as a giveaway at another blog I regularly check – Ria's Collection. She's giving away one copy to someone from India and who knows you might just win it! 🙂 I hope u do cause ur my favorite!!!!
– Priti
I am very impressed by the bbq recipes you have given here. I must say that to throw a good bbq party all cuisines and recipes should be arranged in an attractive way.. Thanks for sharing the wonderful recipes, it's yummy.
Recipes For Bbq