Tandoori prawn skewers with radish-and-cucumber salsa
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- Abigail Donnelly
- 4
- Easy
- Pescatarian
- 15 minutes
- 20 minutes
- Woolworths Paul Cluver Riesling 2018
- Buy Ingredients Here
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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.
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