1

Soak skewers in a shallow dish of cold water for 30 minutes. Drain.

2

Peel and devein prawns, leaving tails intact. Combine oil, paprika, chilli powder, garam masala, turmeric, coriander, salt, ginger and garlic in a glass or ceramic bowl. Add prawns. Toss to coat. Cover. Refrigerate for 1 to 2 hours, if time permits.

3

Thread 3 prawns onto each skewer. Preheat a chargrill or barbecue grill on high heat. Reduce heat to medium.

4

Cook skewers for 4 minutes, turning occasionally, or until cooked through. Serve skewers with rice, yoghurt, pappadums and lemon wedges.