Masala prawns with pickled cucumber

Masala prawns with pickled cucumber
  • Serves: 8
  • Prep time: 2-3 hours
  • Cook time: 5
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

These hearty prawn kebabs are a mouthwatering addition to any al fresco dining.


  • 150g fat-free natural yogurt
  • 2 level tbsp curry powder (heat level to your taste)
  • 500g raw peeled king or tiger prawns, thawed if frozen
  • low-calorie cooking spray
  • roughly chopped fresh coriander, to serve

For the pickled cucumber

  • 1 cucumber, peeled and shaved into ribbons with a peeler
  • 1 tsp sea salt
  • 3 tbsp white wine vinegar
  • 2 level tbsp sweetener
  • 7.5cm piece fresh root ginger, peeled and finely grated


  1. Put the yogurt and curry powder in a large bowl and mix well. Stir in the prawns, cover and marinate in the fridge for 2 hours.
  2. Meanwhile, make the pickle. Put the cucumber ribbons in a colander, sprinkle with the salt and mix well. Leave for 10 minutes then rinse with cold water, drain well and tip into a large bowl. Mix the vinegar, sweetener and ginger and pour over the cucumber. Mix well and grate over a little pepper, then cover and chill.
  3. Light the barbecue for direct medium heat.
  4. Brush the excess marinade off the prawns and push them on to 8 skewers. Spray with low-calorie cooking spray and barbecue over direct medium heat for about 5 minutes or until tender and cooked through, turning once. (Or cook under a high grill.)
  5. Scatter over the coriander and serve hot with the pickle cucumber.

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