Tandoori prawns and flatbreads, simple to make and full of flavour. Great to eat outdoors when the barbecue is on and the sun is shining. A delicious Summer lunch dish.
540gjumbo prawns(if using frozen drain after defrosting)
PICKLE
1medium onion(thinly sliced)
1tbspred wine vinegar
½tspcaster sugar
salt & pepper
FLATBREAD
300gself raising flour
1tspsalt
3tbspnatural Greek yogurt(not low fat)
100mlwater
MARINADE
4tbspnatural yoghurt
1juice of lemon
2.5cmginger(grated)
2clovesgarlic(crushed)
1level tsp smoked paprika
1heaped tsp cumin
1heaped tsp coriander
1level tsp chilli powder
DRESSING
4tbspnatural yoghurt
1tbspcoriander
1tbspmint
salt & pepper
Instructions
PICKLE
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.
FLATBREADS
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.
MARINADE
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.
DRESSING
Place the ingredients for the dressing in a bowl and stir to combine. Set aside until ready to use.
TO COOK
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
Notes
The flatbread is best eaten on the day it's cooked as there are no preservatives in the bread. However they can be cooled, frozen and reheated at a later date.
Nutrition Facts
Tandoori Prawns & Flatbreads
Amount Per Serving
Calories 458Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 345mg115%
Sodium 1659mg72%
Potassium 332mg9%
Carbohydrates 61g20%
Fiber 2g8%
Sugar 4g4%
Protein 39g78%
Vitamin A 220IU4%
Vitamin C 14.9mg18%
Calcium 286mg29%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •