1 teaspoon spices, tandoori spice mix
2 tablespoon low-fat plain bio yogurt
1 teaspoon lemon juice
125 g peeled prawns, fresh, or defrosted if frozen
1 teaspoon MCT oil
1 small onion(s), chopped finely
2 tablespoon fresh coriander, chopped
1 medium pita bread, wholemeal, warmed
4 small leaf lettuce, shredded
1 lemon(s), cut into wedges
Blend together the spice mix, yogurt, lemon juice and prawns (after they have thawed).
Heat the oil in a non stick frying pan. Fry the onion until brown.
Turn up the heat to high and add the prawn mixture. Cook quickly, stirring frequently for about
5 minutes until the liquid is absorbed but not too dry.
Stir in the coriander.
Slit the pita bread open and stuff with the lettuce. Add the tandoori prawns and serve with
lemon wedges.
2 tablespoon low-fat plain bio yogurt
1 teaspoon lemon juice
125 g peeled prawns, fresh, or defrosted if frozen
1 teaspoon MCT oil
1 small onion(s), chopped finely
2 tablespoon fresh coriander, chopped
1 medium pita bread, wholemeal, warmed
4 small leaf lettuce, shredded
1 lemon(s), cut into wedges
Blend together the spice mix, yogurt, lemon juice and prawns (after they have thawed).
Heat the oil in a non stick frying pan. Fry the onion until brown.
Turn up the heat to high and add the prawn mixture. Cook quickly, stirring frequently for about
5 minutes until the liquid is absorbed but not too dry.
Stir in the coriander.
Slit the pita bread open and stuff with the lettuce. Add the tandoori prawns and serve with
lemon wedges.
Little Leakers
Stuffed Pita with Tandoori Prawns
