Seafood

Tandoori King Prawn Skewerswith Mint and Yogurt Dip

cook 20 mins
Tags: Spicey
Ingredients
  • 800 g (1 3/4 lb) raw unpeeled king prawns
  • 3 tablespoons tandoori paste
  • 6 tablespoons natural yogurt
  • juice of 2 limes
  • salt and pepper
  • lime wedges, to serve
  • 1 tablespoon mint jelly
  • 2 tablespoons finely chopped mint leaves
  • 1 tablespoon lime juice
  • 200 g (7 oz) natural yogurt
Directions
  • Put the prawns in a large non-reactive bowl. Mix together the tandoori paste, yogurt and lime juice in a bowl, then season well. Pour over the prawns and toss to coat evenly, then cover and leave to marinate for 8–10 minutes.
  • Meanwhile, make the mint and yogurt dip. Mix together all the ingredients in a bowl until smooth, then season to taste. Cover and chill until ready to serve.
  • Thread each prawn on to a small metal skewer, then cook under a preheated medium-hot grill for 6–8 minutes, turning once, or until the prawns turn pink and are cooked through.
  • Transfer the skewers on to 4 serving plates and serve with the dip and lime wedges to squeeze over.
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