540gjumbo prawnsif using frozen drain after defrosting
1medium onionthinly sliced
1tbspred wine vinegar
salt & pepper
300gself raising flour
3tbspnatural Greek yogurtnot low fat
1juice of lemon
1level tsp smoked paprika
1heaped tsp cumin
1heaped tsp coriander
1level tsp chilli powder
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
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.