Ingredients

  • Large Fresh PrawnsRed or Green Capsicums-seeded& cut to bite size wedges
  • 3 tablespoons finely chopped fresh Mint leaves
  • Green Chillies to taste
  • 1 teaspoon tsp Salt ¾ Ground Cumin
  • 1/4 teaspoon Ground Black Pepper
  • 3/4 teaspoon Ground Tumeric
  • 1 teaspoon Tbsp Pounded Garlic 2 Honey
  • Extra Mint
  • 200 grams Plain Natural Yoghurt-unsweetened
  • 4 tablespoons Oil
  • 100 grams Finely diced ripe Pineapple
  • 1 teaspoon Salt

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Remove heads and shells from prawns but leave the tails on. Devein the prawns.
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Step 2

  • Mix all the Masala ingredients together n a large bowl.
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Step 3

  • Add prawns, stir and rub to coat prawns with the mix..Cover and allow to marinade in the fridge for 30 minutes.Make raita just before serving: combine all ingredients in a bowl and mix well.Thread the prawns onto the satay sticks, alternating them with capsicum wedges or Green chillies.
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  • EQUIPMENT:
  • Length: 30 minutes

Step 4

  • Brush lightly with oil and grill until cooked through and lightly charred at the edges. Cook about 2-3 minutes each side, turning once.
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  • EQUIPMENT:
  • Length: 3 minutes

Step 5

  • Serve prawns hot, garnished with mint leaves and with raita on the side.
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