Tandoori Spiced Prawns with Coriander Yoghurt Dipping Sauce

Tandoori Spiced Prawns

Clean the prawns by deveining – insert a toothpick in-between the first and second shell on the back of the prawn. Gently pull out the vein and discard.

Mix the Tandoori spice, garlic, lemon juice and olive oil in a large bowl. For a spicy kick, add fresh red chilli, or omit if you prefer a milder, more aromatic flavour, without the heat. Add the Sea Harvest Black Tiger Prawns to the mixture and coat thoroughly. Leave to marinate for 20 minutes.

While the prawns are marinating, heat a griddle pan over high heat. Skewer the prawns, 2-3 per skewer and then fry them in the griddle pan for 5 minutes a side, or until cooked through. (Note: this can also be done on a braai for a deliciously smoky flavour).

Finish the prawns by turning off the heat, and adding the butter to the pan. Allow the butter to melt with the residual heat and then coat all the prawns. If cooking on a braai, brush with melted butter once they have been removed from the heat.

Coriander Yoghurt Dipping Sauce

Using a stick blender or food processor, blend together all the ingredients. Taste and adjust the seasoning according to preference.

To Serve

Serve Tandoori prawns with cooling coriander dipping sauce and fresh roti or naan bread. Garnish with chopped cucumber and fresh coriander. Serve lemon on the side for squeezing over.