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Tandoori prawns
Tender prawns marinated in yogurt, ginger paste, and paprika.
YIELDS
4
Ingredients
- 3 tablespoons (45g) yogurt
- 1 tablespoon (15g) ginger paste
- 1 tablespoon (15g) garlic paste
- 2 teaspoons (10g) smoked paprika powder
- 1/3 cup (70g) fresh cilantro, chopped
- 1 tablespoon (15ml) vegetable oil
- 1 tablespoon (15g) Madras spice paste
- 1 cup (250g) raw king prawns, shell removed with tail left on
- 4 bamboo skewers
Directions
- If using frozen prawns, defrost them and pat them dry on a paper towel.
- Make a marinade by mixing all the ingredients together except the prawns and skewers.
- Add the prawns and leave to marinate for 10 to 15 minutes. Preheat the oven to 400°F (200°C).
- Thread the prawns on the skewers and cook for six to eight minutes or until cooked through.
- Serve the Tandoori Prawns with fresh lime wedges and sweet mango chutney. Enjoy!
