Tandoori Prawns
| Serves | 6 | Origin | India | |
| Preparation | 15-20mins | Heat rating |  | (Mild) |
| Cooking | 5mins | Ease |  | (Very easy) |
| Vegetarian | No | |||
Ingredients
4tbsps natural yogurt
5tsps lemon juice
1/4 tsp salt, or to taste
freshly ground black pepper
225g peeled raw prawns, patted dry
50g unsalted butter
Preparation
Put the yogurt in a bowl. Beat lightly with a fork or a whisk until is smooth and creamy. Add the tandoori masala, lemon juice, salt and pepper. Stir to mix and set aside for 15 minutes.
Add the prawns to the marinade and mix well. Set aside for 30 minutes. Remove the prawns with a slotted spoon, leaving all the marinade behind in the bowl.
Melt the butter in a frying pan over a medium heat. When the butter has melted completely, turn heat to medium-high and immediately pour in the marinade. Stir and fry for a few minutes or until the butter separates and you have a thick bubbly sauce clinging to the bottom of the pan. Add the prawns and fold them in. Cook for a few minutes, stirring gently. Do not overcook the prawns. Serve immediately.