Method

• 1.
  Peel prawns, leaving tails intact, reserving half the shells. Cover prawns and chill until needed.

• 2.
  To make the prawn oil, place oil and reserved prawn shells in a frypan over medium heat and cook, stirring occasionally, for 10 minutes or until shells have evenly changed colour. Allow to cool slightly, then drain, reserving oil. Set aside.
• 3.
  Meanwhile, for the yoghurt marinade, toast the garam masala and chilli powder in a frypan over high heat for 2 minutes or until fragrant. Add olive oil, garlic and ginger, and cook, stirring often, for 3 minutes or until softened. Transfer mixture to a large bowl and stand for 10 minutes or until cooled slightly, then stir through yoghurt and 1 tsp salt flakes. Add peeled prawns and toss to coat, then chill for 3 hours or overnight.
• 4.
  For the salsa, combine all ingredients in a bowl, cover and chill until needed.
• 5.
  For the quinoa crisps, preheat oven to 100°C (fan-forced). Cook quinoa in a saucepan of boiling water for 15 minutes or until very tender. Drain and set aside for 10 minutes to cool slightly.
• 6.
  Spread a thin, even layer of cooled quinoa over a baking tray and roast for 1 hour or until dry to the touch. Turn off heat and let quinoa cool completely in oven. Season with tandoori spice mix and break into pieces.
• 7.
  Meanwhile, to make the prawn oil yoghurt, combine yoghurt and lemon juice in a bowl. Swirl through 3 tsp reserved prawn oil and chill until needed.
• 8.
  To cook the prawns, heat a chargrill pan or barbecue to high heat. Remove prawns from yoghurt marinade and grill for 1 1/2-2 minutes each side or until just cooked through.
• 9.
  Place watercress and cucumber in a bowl. Add tomato salsa and lightly toss to combine. Transfer to a large platter, top with prawns and serve immediately with quinoa crisps and prawn oil yoghurt.