Step 1

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

Step 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.

Step 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.

Step 4

For the salsa, combine all ingredients in a bowl, cover and chill until needed.

Step 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.

Step 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.

Step 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.

Step 8

To cook the prawns, heat a chargrill pan or barbecue to high heat. Remove prawns from yoghurt marinade and grill for 11/2-2 minutes each side or until just cooked through.

Step 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.