Tandoori King Prawns
Over a year ago
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Ingredients
- 1 cup Patak's Tandoori Curry Paste
- 1 carton Low fat natural yogurt
- 1 Lime
- 700g Raw king prawns, peeled and deveined
- 2 tbsp. Olive oil
- 16 Skewers
Accompaniment
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Produced from a blend of three classic Barrosa varieties, Semillon, Sauvignon Blanc and Riesling, these fruits are harvested at night to retain the crisp, tropical aromas and citrus fruit flavours. A fresh and distinctive Australian wine.
Description
Cook these Tandoori king prawns on the barbecue or grill them indoors.
Method
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1
1. In a bowl, mix together the Patak's Tandoori Curry Paste and yogurt. Grate in the zest from the lime, cut the zested lime in half and add a squeeze of the juice to the bowl.
2. Stir in the prawns and leave to marinate for 30 minutes.
3. Pre-heat a barbeque or grill to a high setting. Thread the marinated prawns onto 16 skewers, spread with the oil and cook until the marinade has cooked and the prawns have turned pink and charred slightly.
4. Serve with rice or salad
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