Easter recipes
30 minutes
Salt-and-pepper prawns
Tandoori prawn skewers with radish-and-cucumber salsa
4
Easy
15 minutes
20 minutes
Ingredients
-
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
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.