Yield: 2 servings
|1 pounds||Large uncooked prawns; remove the heads|
|1||Inch knob of fresh root ginger; grated on the|
|; course side of a|
|2||Cloves garlic; crushed to a paste|
|½ teaspoon||Chilli powder|
|1 tablespoon||Ground coriander|
|Grated zest of a lime|
|1 tablespoon||Lime juice|
|4||Floz thick yoghurt|
Thread the prawns on to long wooden skewers. Mix all the other ingredients with a teaspoon of salt and lay the skewered prawns in it. Leave them there for at least fifteen minutes.
Get the grill or griddle pan hot. Remove the prawns from the marinade (some of the grunge will come with them) and cook them on each side for 4 minutes.
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Carlton Food Network
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