Prawn Malai Kebab is a luxurious North Indian appetizer made with succulent prawns marinated in a rich, creamy mixture of malai (fresh cream), cheese, and aromatic spices. Known for its delicate texture and subtle flavors, this kebab is often found in Mughlai cuisine and served in high-end restaurants. But with the right ingredients and method, you can prepare restaurant-style Prawn Malai Kebabs in your own kitchen. Here’s a detailed, practical guide on how to master this dish.
1. Choosing the Right Prawns for Malai Kebab Recipe
For an authentic Prawn Malai Kebab recipe, selecting the right kind of prawns is critical. Always opt for large, deveined tiger prawns or jumbo prawns with tails on for best results. These not only hold up better on skewers during grilling but also absorb the malai marinade beautifully. Fresh prawns work best for flavor and texture, but if using frozen prawns, ensure they’re thawed completely and patted dry. The size and moisture content of prawns directly influence the final taste and cooking time.
2. Perfecting the Creamy Malai Marinade for Prawn Kebab
The richness of the malai marinade is what sets this prawn kebab apart. The base includes hung curd, fresh cream (malai), grated cheese (preferably mozzarella or processed cheese), ginger-garlic paste, green chili paste, white pepper powder, and cardamom powder. A touch of lemon juice and salt balances the flavors. The cheese gives it a melt-in-mouth texture, while the curd and cream provide smoothness and moisture. Mix all ingredients into a thick, smooth paste. Avoid using turmeric or red chili powder, as Prawn Malai Kebab relies on its white, creamy appearance and subtle flavors.
3. Marination Time and Technique for Juicy Prawn Malai Kebabs
To ensure maximum flavor infusion, marinate the prawns in the malai mixture for at least 2 hours, but ideally overnight in the refrigerator. Thread the prawns onto skewers only when they are well coated and chilled, as this helps them stay firm while grilling. Marination not only imparts flavor but also tenderizes the prawns, ensuring they remain juicy and soft after cooking. If you’re short on time, marinate for at least 1 hour at room temperature, but remember that longer marination means deeper flavor penetration.
4. Grilling Method: Oven, Tandoor, or Tava for Prawn Malai Kebabs
Traditionally cooked in a tandoor, Prawn Malai Kebabs can also be made at home using a grill, oven, air fryer, or even a heavy tava (skillet). Preheat your oven to 220°C (428°F) and grill the skewered prawns for about 10–12 minutes, flipping halfway. Brush with butter or cream mid-way for that signature glaze. On a tava, cook on medium heat with some oil or butter, ensuring both sides get a nice sear without drying out. The key is to not overcook the prawns, as they turn rubbery beyond their ideal cooking point.
5. Serving Suggestions and Garnishing for Prawn Malai Kebab Recipe
Once grilled, serve the Prawn Malai Kebabs piping hot, garnished with chopped coriander leaves, a drizzle of cream or melted butter, and optionally some finely grated cheese. Accompany it with mint yogurt chutney, pickled onions, and lemon wedges. These condiments enhance the creamy, mild flavor of the kebab. If you’re entertaining, serve them on a bed of lettuce or salad greens with skewers intact for a visually appealing appetizer. For a fuller meal, pair with naan or jeera rice and a light dal.
