Marinated in a coconut yoghurt-laced tandoori seasoning, these moreish prawn skewers make for an easy starter or light meal. Cook them on the barbie and meet your new go-to seafood recipe.
- Serves4, as a starter or light meal
- Cook time10 minutes
- Prep time15 minutes, + 30 mins marinating time
Ingredients
- 1kg Coles Thawed Australian Raw Black Tiger Prawns (from the deli), peeled leaving tails intact, deveined
- 2 tbs tandoori paste
- 1 tsp ground cumin
- 1 cup (280g) coconut yoghurt
- 1 Lebanese cucumber, coarsely grated
- 1/2 cup coarsely chopped mint
- 1/4 cup coarsely chopped coriander
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Method
Step 1
Place the prawns, tandoori paste, half the cumin and 2 tbs yoghurt in a large bowl and toss to combine. Cover and place in the fridge for 30 mins to develop the flavours.
Step 2
Meanwhile, use your hands to squeeze excess liquid from the cucumber. Place the cucumber in a medium bowl with the mint, coriander, remaining cumin and remaining yoghurt. Season with pepper and stir to combine.
Step 3
Thread the prawns onto metal or soaked bamboo skewers and spray with olive oil spray.
Step 4
Heat a barbecue grill or chargrill on medium-high. Cook the prawns, turning occasionally, for 5-7 mins or until lightly charred and cooked through. Transfer to a serving platter and serve with the yoghurt mixture.
Tandoori prawn skewers with coconut sambal
- Serves4, as a starter or light meal
- Cook time10 minutes
- Prep time15 minutes, + 30 mins marinating time
Ingredients
- 1kg Coles Thawed Australian Raw Black Tiger Prawns (from the deli), peeled leaving tails intact, deveined
- 2 tbs tandoori paste
- 1 tsp ground cumin
- 1 cup (280g) coconut yoghurt
- 1 Lebanese cucumber, coarsely grated
- 1/2 cup coarsely chopped mint
- 1/4 cup coarsely chopped coriander
Description
Marinated in a coconut yoghurt-laced tandoori seasoning, these moreish prawn skewers make for an easy starter or light meal. Cook them on the barbie and meet your new go-to seafood recipe.
Method
Step 1
Place the prawns, tandoori paste, half the cumin and 2 tbs yoghurt in a large bowl and toss to combine. Cover and place in the fridge for 30 mins to develop the flavours.
Step 2
Meanwhile, use your hands to squeeze excess liquid from the cucumber. Place the cucumber in a medium bowl with the mint, coriander, remaining cumin and remaining yoghurt. Season with pepper and stir to combine.
Step 3
Thread the prawns onto metal or soaked bamboo skewers and spray with olive oil spray.
Step 4
Heat a barbecue grill or chargrill on medium-high. Cook the prawns, turning occasionally, for 5-7 mins or until lightly charred and cooked through. Transfer to a serving platter and serve with the yoghurt mixture.