Tikka prawns with grilled vegetables
2
Points®
Total time: 2 hr 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Serve up marinated prawns, grilled vegies and a hint of mint at the end of the week for a super simple dish that will cement itself as your Friday night favourite
Ingredients
Tikka masala paste
2 tsp
Fresh lemon rind
1 tsp, finely grated
Lemon juice
1 tbs
Plain or natural yoghurt, low-fat, no added sugar
2 tbs
Raw peeled prawns
600 g, peeled, tailed intact (buy600g)
Red capsicum
1 large, cut into thick strips
Zucchini
2 small, sliced thinly lengthways
Asparagus
2 bunch(es), trimmed
Olive oil
2 tsp
Lemon(s)
1 medium, cut into wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine tikka paste, rind, juice and yoghurt in a shallow glass or ceramic bowl. Add prawns and toss to coat. Cover and refrigerate for 2 hours.
2
Preheat a chargrill or barbecue over high heat. Lightly spray capsicum, zucchini and asparagus with oil and cook, turning occasionally, for 8–10 minutes or until golden and tender.
3
Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add prawn mixture and cook, turning, for 1–2 minutes each side or until prawns have changed colour and are just cooked through. Arrange prawns and vegetables on a serving platter. Serve with lemon wedges and mint.
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