Tandoori prawn kebabs and fluffy rice
( SERVES 4 )
25/2/2007
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Ingredients
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| 2 tbsp | Tandoori paste |
| ½ cup | Yoghurt |
| 500 g | Raw prawn cutlets |
| 100 g | Rice |
| 2 to serve | Lemons |
Directions
- Place tandoori paste and yoghurt in a bowl and stir to combine. Skewer prawns on to metal skewers and place on a large plastic tray or shallow ceramic dish to fit in one layer.
- Spoon tandoori yoghurt mixture over prawns. Cover and refrigerate for 1 hour to marinate.
- Heat a grill on high. Transfer prawn skewers to a lightly oiled grill pan and grill for 2 to 3 minutes on each side or until prawns are cooked (they will turn bright pink). Serve with steamed rice and lemon wedges to squeeze over, if desired.
Wine Match
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