Cook time: 10 minutes (plus 30 marinating)
- 12 whole green prawns
- 1 jar Tamarind Tree Coriander & Ginger Tandoori Paste
- 1 tablespoon light olive oil
Skewer prawns on to soaked bamboo skewers. Remove the shell from the meaty part of prawn, leaving head and tail intact. Massage Coriander & Ginger Tandoori Paste into prawns and leave to sit for 30 minutes or longer, covered and in the fridge.
Place prawns on a hot grill and cook until prawns turn opaque – about 2 minutes each side.
Mix a tablespoon of the marinade with a tablespoon of olive oil and drizzle over prawns. Serve with mango chutney and roti.