Breadcrumbs | Vegan Spice Shepherd’s Pie | | Sweet and Sour Tofu | Tofu Bangalore Phall | Quorn Bangalore Phall | Special Fried Rice | Plain Boiled Rice | Tandoori Veggy Prawns |
Tandoori Veggy Prawns
Seafood flavour and tandoori, pure magic
Serves 4-6 (Estimated) Rating 4/5
Prep Time 40 Minutes Cooking Time 20 Minutes
| Ingredients |
| 4 tbsp Natural Yogurt |
| 3 cm Ginger, grated |
| 2 Garlic Cloves, crushed |
| 5 tsp Lemon Juice |
| Salt, to taste |
| Black Pepper, to taste |
| 2 tsp Ground Cumin |
| 1 tsp Garam Masala |
| 2 tsp Yellow Food Colouring |
| 225 cm Vegan Prawns |
| 3 tbsp Vegetable Oil |
| Method |
| Put the yogurt in a bowl. |
| Beat lightly with a fork or a whisk until is smooth and creamy. |
| Add the ginger, garlic, lemon juice, salt, some black pepper, ground roasted cumin seeds, garam masala and liquid food colouring. |
| Stir to mix and set aside for 15 minutes. |
| Liquidise and add the prawns. |
| Set aside for 30 minutes. |
| Remove the prawns with a slotted spoon leaving all the marinade behind in the bowl. |
| Heat the oil in a frying pan over medium heat. |
| When hot turn heat to medium-high and immediately pour in the marinade. |
| Stir and fry until you have a thick bubbly sauce clinging to the bottom of the pan. |
| Add the prawns and cook for another 5 minutes. |
| Serve. |