Yeo Valley Organic Spicy Prawn with a yogurt dip recipe

Spicy Prawns with Apple and Mint Yogurt Chutney

  • 30 mins
    (plus 2-24 hours to marinade)
  • Serves 4
  • Beginner


450g (16oz) large raw prawns, peeled

100g (4oz) Yeo Valley 0% Fat Natural yogurt

2 tbsp lemon juice

1 garlic clove, crushed

1 tsp paprika

1 tsp garam masala

1/2 tsp ground cumin

1/2 tsp ground coriander

1 tbsp fresh coriander leaves, chopped

For the chutney:

300g (10oz) Yeo Valley 0% Fat Natural yogurt

1/2 tsp salt

1 tsp root ginger, finely chopped

2tbsp mint, finely chopped

1 dessert apple, peeled, cored and finely chopped

1 tsp mustard seeds

A little lemon juice to taste


1. Mix together the prawns with the rest of the ingredients except the fresh coriander leaves. Cover and pop in the fridge to marinate for at least 2 hours, but preferably overnight.

2. To make the chutney, whisk together all the ingredients except the mustard seeds.

3. Place the mustard seeds in a non-stick frying pan and sauté until they start to sizzle and pop, then stir into the yogurt mixture. Cover and chill until ready to serve – it will keep in the fridge for up to 2 days.

4. Soak 10 wooden skewers in cold water for 30 minutes to prevent them from burning during cooking.

5. Thread the marinated prawns on to the soaked skewers and grill until golden brown (about 5 minutes) turning during cooking to make sure they’re brown all over.

6. Sprinkle over the fresh coriander leaves and serve with the apple and mint chutney.

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