Tandoori prawn skewers with radish-and-cucumber salsa

Tandoori prawn skewers with radish-and-cucumber salsa

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  • 4
  • Easy
  • Pescatarian
  • 15 minutes
  • 20 minutes
  • Woolworths Paul Cluver Riesling 2018
  • Buy Ingredients Here


  • 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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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