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Barbecued spiced prawns with yoghurt and cucumber salad
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Prep Time:
385 minutes
Cook Time:
10 minutes
Total Time:
395 minutes
Creamy cucumber salad perfectly complements fiery prawns.
Ingredients:
  • 20.00 ml fenugreek seeds (see note), ground
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 60g tamarind
  • 1 tsp cayenne pepper
  • 3 garlic cloves, crushed
  • 11.20 gm tomato paste
  • 125ml olive oil
  • 16 (about 1.4kg) extra large king prawns (see note), peeled, deveined
  • 200g yoghurt
  • 80ml lemon juice
  • 500g qukes
  • 1/2 white onion, thinly sliced
  • 250.00 ml spearmint leaves
Instructions:
  • In a medium bowl, mix together fenugreek, turmeric, garam masala, tamarind puree, cayenne pepper, garlic, tomato paste, and 100ml of olive oil. Season with salt and 1/4 teaspoon of ground black pepper. Add prawns and stir well to coat evenly. Cover with plastic wrap and refrigerate overnight to marinate.
  • Submerge 8 bamboo skewers in water for 10 minutes to prep. Skewer prawns onto the soaked skewers. Heat up a barbecue or chargrill pan on high heat. Grill the prawns for 2-4 minutes on each side until fully cooked.
  • In a small bowl, mix 1/4 cup (60ml) lemon juice with yogurt, then season with salt and pepper. In a large bowl, gently toss together cucumbers, onion, and mint. Serve the prawns with the cucumber salad and yogurt dressing.

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