Tandoori prawn kebabs and fluffy rice

25 Feb

Serves 4

2 tbsp tandoori paste (available from supermarkets)
½ cup plain yoghurt
500g prawn cutlets (peeled prawns with tails intact)
Steamed rice, to serve
Lemon wedges, to serve

1. 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.

2. Spoon tandoori yoghurt mixture over prawns. Cover and refrigerate for 1 hour to marinate.

3. 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.

Tip: If using bamboo skewers, soak them overnight in cold water to prevent them from burning under the grill.



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