Tikka Prawns With Mango Raita

By Valli Little

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Give barbecue prawns an Indianstyle makeover with this spicy recipe.

All you have to do is throw all your ingredients of Tikka Prawns With Mango Raita

  1. 1/4 cup (60ml) sunflower oil
  2. 2 tablespoons lime juice
  3. 1 small red chilli, seeds removed
  4. 2cm piece ginger, grated
  5. 1 garlic clove, finely chopped
  6. 2 teaspoons garam masala
  7. 3/4 teaspoon ground turmeric
  8. 24 green prawns, peeled (tails intact)
  9. 1 cup (280g) thick Greek-style yoghurt
  10. 2 tablespoons chopped mint, plus extra to garnish
  11. 2 mangoes, flesh chopped

The instruction how to make Tikka Prawns With Mango Raita

  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.

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