Garlic prawns with yogurt dip

Name: Garlic prawns with yogurt dip
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 48 - 60
Ingredients: 2 1/2 cm (1in) piece fresh root ginger; 700 g (11⁄2lb) raw tiger prawns; 15 mL (1tbsp) oil; 3 garlic cloves; 15 mL (1tbsp) light soy sauce; 1 lime; 75 mL (5tbsp) each natural yogurt and double cream; 30 mL (2 level tbsp) mango chutney; 15 mL (1 level tbsp) chopped fresh coriander

These great party food ideas allow less time in the kitchen and more time for mingling! This Garlic prawn canapé recipe can be prepared hours before guests arrive.

By The GH Kitchen TeamPublished: 19 January 1997

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Preparation Notes: plus marinating

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Yields:

48 - 60

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Ingredients

2 1/2 cm (1in) piece fresh root ginger
700 g (11⁄2lb) raw tiger prawns
15 ml (1tbsp) oil
3 garlic cloves
15 ml (1tbsp) light soy sauce
1 lime
75 ml (5tbsp) each natural yogurt and double cream
30 ml (2 level tbsp) mango chutney
15 ml (1 level tbsp) chopped fresh coriander

Directions

1. Step 1
  Finely chop the ginger. Peel and de-vein the prawns. Rinse, drain and pat dry. Place in a bowl with the oil, ginger, crushed garlic, soy sauce and 15ml (1tbsp) lime juice. Cover and marinate for at least 2hr or overnight.
2. Step 2
  Mix together the yogurt, cream, mango chutney and coriander.
3. Step 3
  Thread the prawns on to bamboo skewers (soak them first for 30min to prevent burning during cooking).
4. Step 4
  Grill the prawns for 2-3min, turning once. Serve with the yogurt dip.
5. Step 5
  Prepare ahead. Complete to the end of step 2 the day before; cover and chill. To serve. Complete recipe.
  
  Treat guests to these other delicious prawn canapés:
  
  Prawn poppadoms
  
  Party prawns
  
  Easy prawn cups
  
  Spicy butterfly prawns
  
  Oriental prawn and squid fish cakes

Per Serving:

Calories: 25

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time