Tandoori Prawn
Recipe by Chef Clément Pavie. Serves 4.
Ingredients
| 20 | large prawns | |
| 2 tsp | 10 ml | tandoori mix |
| 4 tbsp | 60 ml | yoghurt |
| 40 g | finely shredded mint | |
| 1 | lime | |
| 2 | tomatoes, seeded and diced | |
| 1/2 head | lettuce, finely shredded | |
| 1 | small onion, finely diced |
Instructions
- Get your ingredients together.
- Mix half of the natural yoghurt, the Tandoori spices and the juice of the lime together.
- Add in the prawns, and leave to marinate for at least 30 minutes or overnight (if you've time!).
- To make the sauce, finely shred the fresh mint, mix with the rest of the natural yoghurt and season with salt and pepper.
- Grill the prawns on a hot BBQ or grill plate until cooked.
- Serve with the yogurt sauce on the side, on a bed of shredded iceberg lettuce with red onion and diced tomato salad, a lime wedge and a warm garlic naan bread and enjoy!