Spicy butterfly prawns

Ingredients

150g (5oz) natural yogurt
2tbsp curry paste
the zest and juice of 1 lemon
1tbsp freshly chopped coriander.
20 raw tiger prawns
lime wedges,

     

In short	Preparation time: 10 mins Cooking time: 6 mins Total time: 16 mins Serves: 4 people Cuisine: Indian Course: Main
Nutrition (per portion)	121 calories 3g fat (1g saturates) 4g carbs (3g total sugars)

Method

Preheat the grill to medium. Mix together yogurt , curry paste , zest and juice of lemon and coriander. Remove heads and shells of prawns, keeping the tails intact. Lay each prawn on its back and make a shallow slit lengthwise along the centre, taking care not to cut all the way through. Open out. Add the prawns to the yogurt marinade and gently toss to coat. Remove prawns and grill for 2–3min on each side until pink. Meanwhile, tip yogurt marinade into a small pan and heat for 2–3min until piping hot. Serve prawns with the sauce, some lime wedges , warm mini naans and a salad of cucumber, red onion and coriander.