Tandoori prawns and flatbreads served with picked red onion and a yogurt dressing, the perfect summer lunch.
Tandoori prawns with flatbreads are a meal I often order when I’m eating out. However, I always order two portions as my children will happily polish them off for me. In fact it’s probably my and my daughters favourite way to eat prawns. So I thought why not try to make tandoori prawns and flatbreads at home.
Our girls have all been enjoying summer cookouts in the woods with their Guide Units in the run up to the summer holidays. This has inspired Michelle and I to have a cookout of our own, as keen campers we both love being outdoors and cooking plays a large part in that. However, rather than cook the basics today, we decided to do something a bit different. That’s when I thought about this recipe for tandoori prawns with flatbreads and a yoghurt dip. Prawns are great to cook with, easy to prepare and marinade and super quick to cook. Lunch for two in no time!
We both enjoy cooking outdoors, our barbecues getting put to good use throughout the year. On this occasion however, we decided to use Michelle’s new wood fired pizza oven. Therefore instead of the barbecue we cooked both the prawns and the flatbreads on the pizza stone. Michelle picked up the pizza oven for £99 at Aldi earlier in the summer. It’s been a great buy so far with pizza’s being made regularly. Rather than pizza, today wanted to try cooking some seafood and flatbreads. Amidst lots of smoke and sore eyes, we had a great morning experimenting.
It’s almost July and school holidays are upon us. Therefore we will be taking a break over the summer holiday period. While I pack up my tent and head off the the Cornish coast camping with my family, Michelle will be starting her house renovations. This will be our last recipe post for a couple of weeks. Happy holidays to all our readers and we look forward to seeing you all in August.
Tandoori Prawns & Flatbreads
- 540 g jumbo prawns (if using frozen drain after defrosting)
- 1 medium onion (thinly sliced)
- 1 tbsp red wine vinegar
- 1/2 tsp caster sugar
- salt & pepper
- 300 g self raising flour
- 1 tsp salt
- 3 tbsp natural Greek yogurt (not low fat)
- 100 ml water
- 4 tbsp natural yoghurt
- 1 juice of lemon
- 2.5 cm ginger (grated)
- 2 cloves garlic (crushed)
- 1 level tsp smoked paprika
- 1 heaped tsp cumin
- 1 heaped tsp coriander
- 1 level tsp chilli powder
- 4 tbsp natural yoghurt
- 1 tbsp coriander
- 1 tbsp mint
- salt & pepper
- Slice the onion thinly and place in a bowl with all the remaining pickle ingredients. Stir well to combine, cover and set aside until ready to serve.
- Place the flour, salt and yogurt in large mixing bowl and stir to combine.
- Gradually pour in the water while mixing to form a somewhat sticky dough. Depending on the make of flour you may need slightly more or less than 100 ml water.
- Cover the bowl and set it aside while you get on with the rest of the recipe.
- Meanwhile place all the marinade ingredients in a bowl, stir well to combine then add the prawns and coat thoroughly. Set aside for no more than 30 minutes as the lemon juice in the marinade will start to cook the prawns.
- Place the ingredients for the dressing in a bowl and stir to combine. Set aside until ready to use.
- If you are using a hot grill pan,heat to medium high. Separate the dough into 4 pieces. Lightly flour your work surface and gently roll out each piece of dough to 1/2cm thickness. Place on the griddle pan and cook for 2-3 minutes each side. Set aside until the prawns are cooked.
- Place the marinaded prawns onto a skewer and cook for 1 minute on each side using your preferred method of cooking. Cook under a hot grill, turning once or do as we did and cook outdoors in an oven or on a hot barbeque grill.
- When the prawns are cooked, serve immediately with the pickled onions and yoghurt dressing alongside some salad leaves and flatbreads
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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