| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 2 | Servings | |||
INGREDIENTS
| 175 | g | Plain flour, plus extra for |
| dusting | ||
| 120 | Warm water | |
| 2 | T | Sunflower oil, about |
| 1 | Garlic clove | |
| 1 | 150 gram car natural yoghurt | |
| 1 | t | Ground cumin |
| 1/2 | t | Hot chilli powder |
| 1/2 | t | Ground turmeric |
| Few drops red food colouring | ||
| 225 | g | Raw tiger prawns, shelled |
| and | ||
| de-veined leaving | ||
| tails intact | ||
| 1 | 10 cm piece cucumber | |
| 1 | Red chilli | |
| 1 | Handful fresh basil leaves | |
| Good pinch ground paprika | ||
| plus extra for | ||
| dusting | ||
| 1 | Lemon, halved and pips | |
| removed | ||
| 1 | Lemon for garnish | |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Sift the flour into a food processor and season. With the motor running, pour in the water and add 1 tbsp sunflower oil to make a soft dough. 2 Turn the dough out onto a floured work surface and knead briefly until smooth. Cover with a clean tea towel and set aside. 3 Finely chop the garlic and place in a shallow non-metallic dish. Stir in the yoghurt with the spices and food colouring. 4 Season, add the prawns, turn to coat and set aside to marinate. Season well with salt. Peel, seed and dice the cucumber and place in a bowl. 5 Cut the chilli in half, remove the seeds and finely chop. Add to the cucumber, tear up the basil and add, stirring to combine. 6 Sprinkle over the paprika and squeeze the lemon juice on top. Season and set aside for the flavours to infuse. Heat a large frying pan. 7 Cut off a golf ball-sized piece of dough and roll out on a lightly floured surface to a 10cm/4" round. 8 Add a little oil to the frying pan and cook the chappati for two minutes on each side until puffed up and golden. Drain on kitchen paper. 9 Thread the prawns on to 6 x 15cm/6" bamboo skewers and turn in the remaining yoghurt mixture. Generously brush the griddle pan with oil and add the skewers. 10 Cook for 1-2 minutes on each side until lightly charred, basting in any remaining yoghurt mixture. 11 Arrange three skewers on a plate with some cucumber relish and a chappati. Dust the plate with paprika and lemon halves and serve immediately. Converted by MC_Buster. Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 141
Calories From Fat: 124
Total Fat: 14g
Cholesterol: 0mg
Sodium: 150.4mg
Potassium: 117.6mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: 1.2g
Protein: <1g