Seared tandoori prawns

Name: Seared tandoori prawns
Cook time: 20 min
Yield: 2

with quinoa slaw and tamarind yoghurt

Ready in around 20 mins

RECIPE FACT:

Our tandoori paste includes the spice turmeric that is an antioxidant that has anti-inflammatory effects that may help with joint pain.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Peel and grate the carrot and place in a bowl with the red and green cabbage. Roughly chop the coriander including the stalks and set aside.
2. TO COOK THE PRAWNS:

Remove the prawns from their packaging and pat dry with a paper towel. In a bowl mix prawns with tandoori paste. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the prawns and fry for 60 secs on each side. Remove from pan, cover to keep warm and set aside.
3. TO PREPARE THE QUINOA SLAW:

Respray the pan with oil and turn the heat down to medium. Add the steamed brown rice and quinoa and warm through for 1-2 mins. Add the peas and cook for a further minute. Remove from the heat and add to the bowl with carrot and cabbage. Add half the toasted seeds and raisins and half the tamarind yoghurt, season with salt and toss gently to combine.
TO SERVE:

Place quinoa slaw onto plates and top with tandoori prawns. Add the remaining tamarind yoghurt and garnish with coriander and toasted seeds and raisins.