09 Oct Indian Spiced Prawn And Yellow Piquanté Pepper Flatbread
Indian Spiced Prawn And Yellow Piquanté Pepper Flatbread
A naan bread topped with marinated prawns, salad, chutney and mint yoghurt, with the spicy heat of Yellow Piquanté Peppers.
Created by @themancuniancook
SERVING
Serves 2
PREP TIME
15 minutes
COOK TIME
10 minutes
SERVING
Serves 2
PREP TIME
15 minutes
COOK TIME
10 minutes
Ingredients
- 2x naan bread
- 1 jar PEPPADEW® Yellow Piquanté Peppers
- 165g raw prawns
- 100g yoghurt
- 1 tbsp tikka spice mix
- 1 cucumber
- 1 packet of cherry tomatoes
- 30g mango chutney
- Mint yoghurt to serve
- Sprinkle of nigella seeds to serve
Method
- Combine the yoghurt and tikka spice mix.
- Chop your cucumber into quarter slices.
- Quarter your cherry tomatoes.
- Add the prawns and leave to marinade for a minimum of 1 hour.
- Fry the prawns.
- Warm through the naan bread.
- Add the mango chutney to the base of the naan bread.
- Add your cucumber and tomatoes.
- Add your Yellow Piquanté Peppers.
- Add the cooked prawns.
- Drizzle with the mint yoghurt.
- Finish with a sprinkle of nigella seeds.
