Tandoori Prawns
Photography 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.