Barbecued spiced prawns with yoghurt and cucumber salad

Cooking Salads Barbecued spiced prawns with yoghurt and cucumber salad

Yoghurt and cucumber salad make a refreshing accompaniment to the spicy prawns.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Soy free Tree nut free Wheat free
  1. Combine fenugreek, turmeric, garam masala, tamarind puree, cayenne pepper, garlic, tomato paste and 100ml olive oil in a medium bowl. Season with salt and 1/4 teaspoon ground black pepper. Add prawns and stir to evenly coat. Cover with plastic wrap and place in fridge overnight to marinate.
  2. Soak 8 bamboo skewers in water for 10 minutes. Thread prawns among skewers. Preheat a barbecue or chargrill pan on high. Add the prawns and cook for 2-4 minutes each side or until cooked.
  3. Meanwhile, combine yoghurt with 1/4 cup (60ml) lemon juice in a small bowl. Season with salt and pepper. Combine qukes, onion and mint in a large bowl and toss gently to combine. Serve prawns with cucumber salad and yoghurt dressing.

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1 tbsp fenugreek seeds , ground
1 tsp turmeric
1 tsp garam masala
1/4 cup tamarind puree
1 tsp cayenne pepper
3 garlic cloves, crushed
2 tsp tomato paste
1/2 cup olive oil
16 extra large king prawns , peeled, deveined
1 cup natural yoghurt
1/3 cup lemon juice
8 qukes , quartered lengthways, halved widthways
1/2 white onion, thinly sliced
1 cup spearmint leaves

Adv

Autors
Preparation time
6:25
Cooking time
10
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Salads
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