Grilled tandoori prawns on skewers

This is a perfect dish for a barbecue or party – you can marinate the prawns in advance and all you need to do on the day is grill them. The smell will make everyone ravenous!

12 banana prawns

5 tbsp plain unsweetened yoghurt 1 tsp lemon juice

1⁄2 tsp grated or minced garlic

1⁄2 tsp grated or minced ginger

1⁄8 tsp roasted and ground cumin seed 1 tbsp finely chopped coriander leaves 3 tbsp tandoori masala*

1⁄2 tsp fine salt

25g butter

Lemon wedges for garnish

Use scissors to cut the back of each prawn so you can remove the vein without de-attaching the head and shell. Rinse under cold water and pat dry.

In a non-reactive bowl (such as glass), combine yoghurt, lemon juice, garlic, ginger, cumin, coriander, tandoori masala and salt.

Add prawns and stir to coat with marinade mixture. Cover bowl and place in the fridge for at least 1 hour, but overnight is better.

Heat grill to about 200C. Thread prawns onto skewers (I insert just underneath the tail) and place on a lined baking tray. Scoop up any remaining marinade and put it on top of the prawns. Grill for 8 minutes or until cooked.

Take prawns from oven and dot with knobs of butter. Serve with lemon wedges for squeezing.

* Tandoori masala is available from Indian food stores. Some brands are more fiery than others. Try Mangal or Everest brand tandoori chicken masala. Makes 12