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

Feb. 16, 2016

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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