Ingredients

Method

For the tandoori basting sauce:
• 1 lime, juiced
• 4 cloves garlic, grated
• 2 T garam masala
• 3 T yellow curry paste
• 4 T olive oil
• 1 x 2–3 cm piece fresh ginger, peeled and grated
• sea salt and freshly ground black pepper, to taste
For the prawns:
• 500 g extra-large black tiger prawns
• 4 Woolworths fresh butter rotis, toasted, for serving
• 2 limes, cut into wedges
For the radish-and-cucumber salsa, mix:
• 5 radishes, grated
• 5 baby cucumbers, grated
• ½ cup Woolworths double-cream yoghurt
• 1 lime, zested and juiced
• salt, to taste

Method

Ingredients

1. Preheat the oven to 180°C. To make the basting sauce, combine all the ingredients
and mix until well incorporated.

2. Thread the prawns onto large skewers and lay on a large baking tray. Cover the prawns in the sauce and bake for 10–15 minutes, then grill for a further 5 minutes.

3. Serve the prawns with the salsa, rotis and lime wedges.