Tikka prawns with grilled vegetables
Tikka masala paste
Fresh lemon rind
1 tsp, finely grated
Low-fat natural yoghurt
600 g, peeled, tailed intact (buy600g)
1 large, cut into thick strips
2 small, sliced thinly lengthways
2 bunch(es), trimmed
1 medium, cut into wedges to serve
1 x 3 second spray(s)
- 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.
- 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.
- 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.