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Tikka prawns with mango raita

Name: Tikka prawns with mango raita
Prep time: 50 min
Cook time: 2 min
Total time: 52 min
Yield: 4
Ingredients: 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

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Serve spicy tikka prawn skewers with a refreshing sweet mango raita for a summery starter.

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

Method

1.

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.
2.

Thread prawns on skewers. Combine the yoghurt, mint and mango, reserving a little mango to garnish. Set raita aside.
3.

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.