Tandoori Prawns
Photography by Aaron McLean.
Prawns are the perfect partner for the spicy seasonings in tandoori paste. Serve with cool, juicy mango and yoghurt and top with toasted coconut for a quick barbecue treat.
Serves: 4
INGREDIENTS
500 grams large raw peeled prawns
sea salt and freshly ground pepper
Marinade
⅓ cup thick plain yoghurt
1-2 tablespoons tandoori paste
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
2 teaspoons vegetable oil
To serve
¼ cup long thread coconut, toasted
1 mango or ½ a papaya, peeled and sliced
lime wedges
thick plain yoghurt
Indian mango chutney
small handful coriander
metal or wooden skewers
METHOD
Preheat the barbecue and oil lightly.
Marinade: Combine all the ingredients in a large bowl and add the prawns, turning to coat well in the paste. Cover and refrigerate for at least 1 hour and up to 12 hours.
Thread the prawns onto skewers and season with salt and pepper. Cook over a medium high heat for 1-2 minutes each side until golden and just cooked through.
To serve: Transfer to a serving platter and sprinkle with the coconut. Serve with the sliced mango, lime wedges, yoghurt and chutney and scatter with the coriander.
Pantry note: Indian mango chutney is available from supermarkets and food stores.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!