Tandoori Prawn Skewers with Cucumber Relish Serves 2
Ingredients: 1 garlic clove 5 oz. plain yogurt 1 tsp. ground cumin 1 tsp. hot chili powder 1 tsp. ground turmeric Few drops red food coloring 8 oz. tiger prawns, shelled and de-veined (leaving tails intact) 4" piece cucumber 1 red chili Handful fresh basil leaves Method: 1. Finely chop the garlic and place in a shallow non-metallic dish. Stir in the yogurt with the spices and food coloring. 2. Add the prawns, turn to coat, and set aside to marinate. Season well with salt & pepper. 3. Peel, seed, and dice the cucumber and place in a bowl. 4. Cut the chili in half, remove the seeds and finely chop. Add to the cucumber, then tear up the basil and add, stirring to combine. 5. Thread the prawns onto bamboo skewers and turn in the remaining yogurt mixture. 6. On grill or griddle pan, cook for 1-2 minutes on each side until lightly charred, basting in any remaining yogurt mixture. 7. Arrange three of the skewers on a plate with some of the cucumber relish. Dust the plate with paprika and lemon halves. TIP: Shrimp are measured by the number it takes to make a pound; 16-20 means 16-20 shrimp per pound and U-8 means under 8 per pound. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
