Tandoori Prawns
Prawns are the perfect partner for the spicy seasonings in tandoori paste. Serve with cool, juicy mango and yoghurt and top with toasted coconut for a quick barbecue treat.
Serves 4
Recipe by Claire Aldous
Photography by Aaron McLean
From issue #52
ingredients
500 grams large raw peeled prawns
sea salt and freshly ...
Method
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.
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