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Prep Time: 180 Minutes Cook Time: 5 Minutes |
Ready In: 185 Minutes Servings: 4 |
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You could use these tasty morsels as appetisers or as the crowning glory in a stir fry or other Asian-style dish. If you want maximum flavour, make sure you leave enough time to marinate the shrimp overnight. Ingredients:
20 large shrimp (frozen are ok) |
200 g thick plain yogurt |
coriander (to serve) |
lime (to serve) |
5 tablespoons water |
1 inch ginger, peeled and chopped |
4 small hot chili peppers, chopped and deseeded |
2 cloves garlic, sliced |
2 teaspoons cumin |
1 teaspoon garam masala |
2 teaspoons turmeric |
3 teaspoons lemon juice |
1 teaspoon black pepper |
Directions:
1. Devein the shrimp, if necessary, and wash thoroughly.
2. Pour the water into a blender.
3. Throw in the ginger, chillies, garlic, spices and lemon juice.
4. Whiz in the blender until you have a thick slush, then add the black pepper.
5. Tip the yogurt into a bowl, then mix in the spice paste and the shrimp.
6. Cover and leave to marinate for at least three hours and as long as overnight.
7. When you are ready to cook, heat up your oven grill.
8. Put the shrimp, still coated in the yogurt, onto a baking tray and grill for 3-4 minutes or until golden.
9. Squeeze over a bit of lime juice and sprinkle with chopped coriander.
10. Serve immediately.
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