Prep Time
40 mins
Total Cooking Time
45 mins
Serves
4
Fuel
Charcoal
Ingredients
Golden Vadouvan Spice Mix
Method
1.
Top off or fill the firebox with charcoal. Light the charcoal. Install the cooking grate on top. Leave the dome open for about 10 minutes, then close.
2.
Open the bottom vent and top vent halfway until the Firehawk Kamado approaches 300°F–450°F (148°C-230°C). Then begin closing the vents as needed to stabilize the kamado at your target temperature.
3.
Be sure to ‘burp’ the grill every time you open the dome to prevent dangerous flashback. Opening the dome 2-3 inches and allowing heat to escape for about 5 seconds should prevent this.
4.
When the grill is hot enough, you’re ready to grill.
Prepare the Vadouvan Butter
5.
In a small bowl, combine the room-temperature butter with the golden vadouvan spice mix. Mix well until the spices are evenly distributed throughout the butter. Set aside.
Marinate the Prawns
6.
In a large bowl, toss the peeled and deveined prawns with extra virgin olive oil, finely diced shallots, grated ginger, grated garlic, and sliced curry leaves.
7.
Season with salt and pepper to taste. Ensure that the prawns are well-coated with the marinade.
8.
Cover the bowl and let the prawns marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
Grill the Prawns
9.
Thread the marinated prawns onto skewers, ensuring they are evenly spaced.
10.
Place the prawn skewers on the preheated grill and cook for 2-3 minutes per side or until the prawns are opaque and have a nice char. Be careful not to overcook to maintain their juiciness.
Finish with Vadouvan Butter
11.
While the prawns are grilling, melt a portion of the vadouvan butter in a small saucepan on the grill.
12.
Once the prawns are cooked, brush them generously with the melted vadouvan butter.
