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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Good easy finger food, from recipe+ NOTES - to prevent bamboo skewers from burning soak them in cold water for 20 minutes before preparing this dish.. HAVE NOT included chill time. Ingredients:
90 g butter |
3 garlic cloves (minced) |
2 tablespoons vegetable oil (or olive oil) |
2 red chilies (long seeded finely chopped) |
30 prawns (medium uncooked peeled deveined tails intact) |
1 cup yogurt (thick greek style natural) |
1/2 cup mint (coarsely chopped) |
salt and pepper (to taste) |
Directions:
1. Heat butter and garlic in a small frying pan over moderately low heat and cook and stir for 2 to 3 minutes until butter is melted and garlic is soft but not coloured and then transfer to a heatproof bowl.
2. Add oil to the [amn amd add chilli and cook and stir for 2 to 3 minutes or until soft and then add to the butter mixture.
3. Thread a prawn onto each bamboo skewer (tail first into the point) and then place in a shallow ceramic dish and add half the peri peri mixture (garlic, butter, oil and chilli) and turn to coat and chill for 20 minutes to marinate.
4. Process yogurt, mint and salt and pepper in a food processor or blender until smooth and transfer to a bowl and cover with plastic food wrap and chill.
5. Preheat a char grill pan or barbecue hotplates and cook prawns for 2 minutes each side, basting with the remaining peri peri mixture during cooking.
6. Serve prawns with yogurt and mint sauce.
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