Tandoori King Prawns


Raw King Prawns
Tandoori spice mix (I use Bart Smokehouse)
Cherry tomatoes
Cook bags


Place the king prawns in the cook bag and add 10g of the tandoori spice. Shake well to coat the prawns, tie off the bag, and refrigerate for an hour or so.

Preheat the oven to 180° (fan) and cook for 12 mins. Make sure the bag tie isn't too tight so any air can escape during cooking.

Serve with cherry tomatoes and syn free mint yogurt dip (50g fat free natural yogurt, teaspoon of sweetner, and 1 tea spoon of garden mint concentrate).