Spicy Prawns

Serves 10 as an appetiser

Ingredients:

• 40              de-veined tail-on jumbo green prawns

• 100g          Barker’s Professional Butter Chicken Paste

• 50g            natural yoghurt

• 1 tbsp        rice bran oil

• 1 tbsp        desiccated coconut

Method:

1. Mix the Barker’s Professional Butter Chicken Paste, oil and yoghurt in a bowl.

2. Add the prawns and coat evenly with the paste mixture.

3. Marinade for thirty minutes to one hour.

4. Barbeque quickly until the prawns are cooked but still moist, turning once.

5. Sprinkle with coconut and serve two per portion with Mango Yoghurt Dip.

MANGO YOGHURT DIP:

Mix Together:

• 2 cups        natural yoghurt or créme fraiche

• 60ml          Barker’s Professional Mango Smoothie Base 1 tsp finely chopped mint

• 1 tsp          lime juice

HANDY HINT: Prawn Skewers

Soak twenty small bamboo skewers in cold water for approximately twenty minutes. Thread two prawns onto each skewer - ensuring both are facing the same way.

This Recipe Uses: