Tandoori Prawns
Tandoor-grilled jumbo prawns
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What size prawns are used for this dish?
We use good-quality jumbo or large-sized prawns to ensure they remain juicy and don't shrink too much in the deep heat of the tandoor.
Are the prawns served with their shells on?
The prawns are peeled and deveined before marinating, though the tails are often left on for presentation and easy handling.
Will the prawns be rubbery?
No, our chefs time the tandoor cooking. Prawns cook very quickly, and they are removed as soon as they are tender and snappy.
How spicy is the marinade?
The marinade is moderately spiced, designed to complement rather than overpower the delicate, natural sweetness of the seafood.
What is the best accompaniment for Tandoori Prawns?
A simple side of fresh mint chutney and a thick squeeze of lemon juice enhances the smoky, spiced flavors.
About Tandoori Prawns
Tandoori prawns bring shellfish into the clay oven, and they show how versatile the tandoor is once it moves beyond meat. Prawns take readily to a yogurt-and-spice marinade and to the smoke of charcoal, and across North Indian tandoori menus they have become a popular, slightly more special starter. The whole technique with prawns rests on speed, because they cook through in moments and turn rubbery if held too long over heat. At BHARAT we use large prawns, deveined and marinated in hung yogurt with ginger, garlic, ground spices and Kashmiri chilli. The colour comes from the Kashmiri chilli, and we use no food colouring at all. The prawns are bought daily from Makro, and the kitchen keeps no pork; our chicken and mutton are halal-marked. Cooking is done in a genuine charcoal-fired clay tandoor at around 480 degrees rather than a gas oven, and our chef from Uttarakhand pulls these skewers fast: at that temperature the prawns are done in under two minutes, coming off pink and just firm rather than tight or chewy. The high heat sears the surface in seconds and picks up smoke while keeping the inside tender and snappy. There are four prawns to a portion. The texture is the reward here, firm and juicy with a clean bite, and a smoky note sitting over the natural sweetness of the seafood, which the moderate spicing is set to complement rather than mask. They are finished with butter and a squeeze of lime. We serve them with mint chutney and lemon. They make a good shared starter, and pair nicely with naan or as part of a mixed tandoori platter.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both. Visit BHARAT →
See also: the Non-Veg Starters menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.