Ingredients

The following ingredients have 4 Servings
  • 1/4 cup (60ml) sunflower oil
  • 2 tablespoons lime juice
  • 1 small red chilli, seeds removed
  • 2cm piece ginger, grated
  • 1 garlic clove, finely chopped
  • 2 teaspoons garam masala (Indian spice mix)
  • 3/4 teaspoon ground turmeric
  • 24 green prawns, peeled (tails intact)
  • 1 cup (280g) thick Greek-style yoghurt
  • 2 tablespoons chopped mint, plus extra to garnish
  • 2 mangoes, flesh chopped

Instruction

  • Soak 24 bamboo skewers in water for 30 minutes. Puree oil, lime, chilli, ginger, garlic and spices in a blender. Place in a snap-lock bag with prawns, toss to coat, then marinate in the fridge for 30 minutes.
  • Thread prawns on skewers. Combine the yoghurt, mint and mango, reserving a little mango to garnish. Set raita aside.
  • Heat a barbecue or chargrill pan on high heat. In batches if necessary, cook prawns for 2 minutes, turning, until cooked through. Serve with raita and extra mint.