4 Serves
44 Mins
Prepare the prawns by removing the heads and shells while keeping the tails intact, then devein them carefully.
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Vitamin E
3 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
58 µg / 400 µgCalcium
94 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
287 mg / 1,250 mgPotassium
452 mg / 4,700 mgSodium
523 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
3 g / 28 gSugar
12 g / 50 gSaturated Fat
5 g / 20 gCholesterol
165 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
In a large mixing bowl, combine the BBQ rub with the prawns, ensuring they are thoroughly coated, then cover and refrigerate for 30 minutes.
Prepare the raita by combining the raita ingredients in a small bowl and mixing well until smooth.
Thread the marinated prawns onto the satay sticks, alternating them with pieces of bell pepper and green chilies.
Brush the prawn skewers lightly with cooking oil and grill over medium-high heat for 2 to 3 minutes per side until charred and cooked through.
Serve the hot grilled prawns immediately, garnished with fresh mint leaves and accompanied by the prepared raita.
54
g160
g30
g
Indian