Tandoori Prawn Skewers

Ingredients

Serves 2

• 600g raw shell on king prawns

• 2 cloves garlic

• 1 inch fresh ginger

• pinch of salt

• 4 tbsp natural yoghurt

• 1/4 tsp ground chilli

• 1/2 tsp ground coriander

• 1/2 tsp ground turmeric

• juice of 1/2 lemon

Method

First prep the prawns by removing the shells leaving the heads and tails still attached (leaving them on adds so much flavour to the end result). Then run a knife down the back to about halfway through and remove the digestive tract.

Now to make the marinade, chop the ginger and garlic and put in a pestle and mortar with a pinch of sea salt. Grind until you have a coarse paste. In a bowl mix the paste with the yoghurt, spices and lemon juice before putting the prawns in a sealable conatiner and pouring over the yoghurt mixture. Mix well then seal and refridgerate for at least 2 hrs until you are ready to cook. They can be done the day before and left overnight.

When you are ready skewers the prawns through the head and tail then cook either under a grill or on a bbq for about 2 mins each side or until cooked through. You can tell this by pushing on the prawn and you should feel a springy resistance.

Serve immediately with a nice salad or as part of a larger bbq platter