500 grams large raw peeled prawns
sea salt and freshly ground pepper
⅓ cup thick plain yoghurt
1-2 tablespoons tandoori paste
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
2 teaspoons vegetable oil
¼ cup long thread coconut, toasted
1 mango or ½ a papaya, peeled and sliced
thick plain yoghurt
Indian mango chutney
small handful coriander
metal or wooden skewers
Preheat the barbecue and oil lightly.
Marinade: Combine all the ingredients in a large bowl and add the prawns, turning to coat well in the paste. Cover and refrigerate for at least 1 hour and up to 12 hours.
Thread the prawns onto skewers and season with salt and pepper. Cook over a medium high heat for 1-2 minutes each side until golden and just cooked through.
To serve: Transfer to a serving platter and sprinkle with the coconut. Serve with the sliced mango, lime wedges, yoghurt and chutney and scatter with the coriander.
Pantry note: Indian mango chutney is available from supermarkets and food stores.