Dairy Free BBQ Tikka Prawns with Coconut Raita Recipe
We are totally in love with these BBQ Tikka Prawns. We use coconut oil and yoghurt so dairy free people can dig in (plus it’s so delicious).
Prep time: 10 mins (+ 20 mins or overnight to marinade) Cook time: 10 mins Serves: 8, as a starter
Recipe Ingredients
- 24 Sea Cuisine Black Tiger Prawns, defrosted & deveined, shells peeled, head & tails left on
- 2 tbsp Tikka Masala Paste
- 1/3 cup Coconut Yoghurt
- 1 tsp Ginger, grated
- 2 tbsp Olivado Extra Virgin Coconut Oil
For the Coconut Raita
- 1 cup Coconut Yoghurt
- 1/3 cup Superb Herb Mint, diced
- ¼ cup Superb Herb Coriander, diced
- 1/3 Cucumber, grated & lightly strained
- 1 Garlic Clove, crushed
- 1 tsp Ginger, grated
- 1 tbsp Lime Juice
- Salt, to taste
Serve with
- 1 Lime, cut into wedges
Equipment
- 24 Presoaked bamboo skewers
Cooking Method
- For the prawns: Whisk together coconut yoghurt, masala paste and ginger in a bowl. Add prawns, covering them completely, cover with cling film then pop in the fridge to marinade.
- For the Coconut Raita: Simply mix all raita ingredients together in a bowl and season to taste.
- Fire up the grill on the bbq on medium heat. Drizzle with coconut oil then lay prawns on the bbq and grill on both sides until cooked and slightly charred, about 3-5 minutes each side. Baste with extra oil as you grill.
- Serve hot prawns alongside coconut raita with lime wedges.
