Introduction
Embark on a culinary adventure with this delightful recipe featuring succulent king prawns, homemade flatbreads, and vibrant sauces, all enhanced by a fresh salad. Perfect for a barbecue gathering, this dish combines the warming spices of tikka masala with the bright flavors of mint and citrus, creating a deliciously satisfying meal.
Detailed Ingredients with measures
Prawns
20 king prawns, peeled, tail on, deveined, and butterflied (from sustainable sources)
1 tablespoon tikka masala paste (or your preferred curry paste)
Olive oil
Flatbreads
200g self-raising flour, plus extra for dusting
8 tablespoons natural yoghurt
Sauces
8 heaped tablespoons Greek yoghurt
½ a bunch of fresh mint (15g)
½ a lemon
4 heaped tablespoons mango chutney
½ a pomegranate
Salad
1 red chilli
1 cucumber
2 carrots
½ a bunch of fresh mint (15g)
1 lemon
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Yield
Serves 4
Enjoy the harmonious blend of flavors in this dish that brings a taste of the barbecue right to your table. Perfect for sharing and filled with fresh ingredients, this recipe will surely delight your taste buds and impress your guests.
Detailed Directions and Instructions
Prepare the Barbecue
Set up the barbecue for direct cooking over high heat, aiming for a temperature of approximately 290°C.
Marinate the Prawns
In a bowl, coat the prawns thoroughly with the tikka masala paste, ensuring the marinade reaches all parts. Drizzle with 1 tablespoon of olive oil, mix well, and set aside.
Make the Flatbread Dough
In a large bowl, combine the self-raising flour with a pinch of sea salt. Add the natural yoghurt and 1 tablespoon of olive oil, mixing until a dough forms. Divide the dough into four equal portions and roll each out on a floured surface to just under ½ cm thickness.
Cook the Prawns
Place the marinated prawns on the barbecue and cook for about 4 minutes, turning halfway, until they are golden and opaque throughout. Transfer to a bowl once cooked.
Cook the Flatbreads
Place the rolled-out flatbreads on the barbecue and cook for approximately 3 minutes, turning halfway, until they are golden.
Prepare the Sauces
– *Mint Yoghurt:* In a bowl, combine 4 tablespoons of Greek yoghurt with picked mint leaves and a pinch of salt. Mix well.
– *Lemon Yoghurt:* In another bowl, mix the remaining 4 tablespoons of Greek yoghurt with the zest and juice of half a lemon. Season to taste.
– *Mango-Pomegranate Chutney:* In a third bowl, combine the mango chutney with enough pomegranate juice to loosen the mixture. Hold the pomegranate half cut side down and tap the back with a spoon to release a handful of seeds into the bowl. Mix together.
Prepare the Salad
Thinly slice the red chilli. Using a speed-peeler, shave the cucumber and carrots into long, fine ribbons. Place them in a bowl, add picked mint leaves, and scatter over the sliced chilli. Drizzle with 1 tablespoon of olive oil and the juice of one lemon. Toss the salad and season to taste.
Assemble the Flatbreads
Top each flatbread with 5 cooked prawns, a handful of the prepared salad, and a generous dollop of each sauce. Wrap up the flatbreads and enjoy.
Notes
Sustainable Sourcing
Ensure that the prawns are sourced from sustainable fisheries to support environmentally friendly practices.
Alternative Curry Paste
Feel free to use a different curry paste if tikka masala is not your preference; adjust the quantity to suit your taste.
Yoghurt Choices
You can substitute Greek yoghurt with regular natural yoghurt, but Greek yoghurt offers a thicker consistency and creamier texture.
Serving Suggestions
These flatbreads can be served with additional lemon wedges on the side for extra zest.
Cook Techniques
Preparing the Barbecue
Set up the barbecue for direct cooking over high heat, aiming for a temperature of approximately 290°C.
Marinating the Prawns
Coat the prawns thoroughly with tikka masala paste and drizzle with olive oil to ensure even coverage.
Making the Flatbread Dough
Combine self-raising flour with a pinch of sea salt and mix in natural yoghurt and olive oil until a dough forms.
Cooking the Prawns
Place marinated prawns on the barbecue and cook for about 4 minutes, turning halfway until they are golden and opaque.
Cooking the Flatbreads
Roll out the flatbread dough and cook on the barbecue for about 3 minutes, turning halfway until golden.
Preparing the Sauces
Mix Greek yoghurt with mint leaves or lemon zest and juice to create delicious yogurt-based sauces.
Preparing the Salad
Slice the red chilli, shave cucumber and carrots, and toss them with mint leaves, olive oil, and lemon juice.
Assembling the Flatbreads
Top flatbreads with cooked prawns, salad, and sauces, then wrap them up for serving.
FAQ
What type of prawns should I use?
Use king prawns that are peeled, tail on, deveined, and butterflied from sustainable sources.
Can I substitute tikka masala paste?
Yes, you can use any preferred curry paste if tikka masala isn’t available.
What type of flour is needed for the flatbreads?
Self-raising flour is necessary for making the flatbreads.
How long do I cook the prawns on the barbecue?
Cook the prawns for about 4 minutes, turning them halfway through for even cooking.
What can I add to the salad for extra flavor?
You can add additional herbs, spices, or your favorite vegetables to enhance the flavor of the salad.
Can I make the flatbreads in advance?
Flatbreads are best served fresh, but you can prepare the dough in advance and cook it just before serving.
What is the best way to store leftover sauces?
Store leftover sauces in airtight containers in the refrigerator for up to 3 days.
Conclusion
This vibrant prawn dish, complemented by homemade flatbreads and fresh sauces, is not only a delight for the taste buds but also brings together a blend of textures and flavors. The combination of spicy marinated prawns, soft flatbreads, and refreshing salad makes it perfect for any gathering, especially when cooked on the barbecue. Enjoy the richness and zest of each ingredient, and feel free to customize the recipes to suit your personal taste.
More recipes suggestions and combination
Spiced Chicken Wraps
Substitute prawns with chicken breast, marinated in the same tikka masala paste, and use the same flatbread recipe to wrap the chicken with salad and sauces.
Vegetable Curry Flatbreads
Replace prawns with a medley of seasonal vegetables, such as bell peppers, zucchini, and mushrooms, sautéed in curry paste for a vegetarian option, served in flatbreads with a side of mint yoghurt.
Greek Tzatziki Pita
Make flatbreads or use store-bought pitas, filled with grilled chicken or roasted vegetables, topped with tzatziki made from Greek yoghurt, cucumber, and garlic for a refreshing twist.
Chili Garlic Shrimp Tacos
Use shrimp tossed in garlic, chili, and lime juice, served in soft tortillas with cabbage slaw and a squeeze of fresh lime for a quick and flavorful meal.
Mango Chickpea Salad
Combine canned chickpeas, diced mango, chopped cucumber, and fresh mint, drizzled with olive oil and lemon juice, for a vibrant and protein-packed salad that can be served alone or with flatbreads.
