Barbecued Tandoori Prawns (gf)

You can cook the prawns on the barbecue or in a sauté pan. Either way, make sure it’s quite hot so they get a light char in the short cooking time.

2 tablespoons thick plain yoghurt

1 tablespoon purchased tandoori paste

1 tablespoon vegetable oil

1 tablespoon grated fresh ginger

2 cloves garlic, crushed

EQUIPMENT:

1 teaspoon ground cumin 1 teaspoon honey ½ teaspoon ground turmeric 20 large raw, peeled prawns

TO SERVE

Coriander, Mint and Yoghurt Relish (see recipe below) 10 thin metal or wooden skewers.

Stir everything, except the prawns, together in a large shallow dish. Add the prawns and turn to coat. Cover and chill for at least a couple of hours if possible or up to 24 hours.

Preheat a lightly oiled barbecue chargrill plate or sauté pan.

Thread the prawns onto skewers and cook for 1-2 minutes on each side until just cooked through. Cooking time depends on the size of the prawns.

Transfer to serving platter and serve with the relish for dipping.

TO SERVE: MAKES 10 SKEWERS