Spot Prawns and Yogurt Curry Dip Recipe
Ingredients
| Water | 2 Quart (Prawns:) | |
| Sauvignon | 1/4 Cup (16 tbs) (Prawns:) | |
| Whole garlic | 3 Clove (5gm) (Prawns:) | |
| Black peppercorns | 6 (Prawns:) | |
| Juice of 1/4 lemon | ||
| Pinch red pepper flakes | ||
| Salt | 1 Pinch (Prawns:) | |
| Prawns | 2 Pound, deveined (Prawns:) | |
| Yogurt | 1/2 Cup (16 tbs) (Yogurt-Curry Dip:) | |
| Mayonnaise | 1 Tablespoon (Yogurt-Curry Dip:) | |
| Lemon juice | 1 Tablespoon (Yogurt-Curry Dip:) | |
| Garlic | 2 Clove (5gm), mashed (Yogurt-Curry Dip:) | |
| Curry powder | 1/2 Teaspoon (Yogurt-Curry Dip:) | |
| Chopped fresh cilantro, for garnish | ||
Directions
For the prawns, in a saucepan, combine all ingredients except prawns.
Bring to a boil and simmer for 10 minutes.
Add prawns and cook until tender and color changes to red, about 5 minutes.
For the dip, blend all ingredients and refrigerate until ready to serve.
Garnish with cilantro and serve with the prawns.
Bring to a boil and simmer for 10 minutes.
Add prawns and cook until tender and color changes to red, about 5 minutes.
For the dip, blend all ingredients and refrigerate until ready to serve.
Garnish with cilantro and serve with the prawns.
Chef
