Barbecued prawns with yoghurt flatbread

Handheld dishes are great for outdoor dining since there’s less washing up and if you drop a bit of corn salsa on the ground no worries, nature’s got it sorted.

• serves

  2

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Episode 2

episode • Khanh Ong's Wild Food • 

documentary • 

44m

PG

episode • Khanh Ong's Wild Food • 

documentary • 

44m

PG

Ingredients

Yoghurt flatbread

• 1 cup Greek yoghurt
• 1 ⅓ cup self-raising flour +more for dusting
• ½ tsp salt
• 2 tsp olive oil

Prawns

• 150 g large prawns peeled and deveined
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp salt
• ½ lime, zest only

Corn salsa

• 1 cobb fresh corn kernels, optionally charred (about ¾ cup)
• 1 tomato, finely chopped
• ½ lebanese cucumber, finely chopped
• 1 shallot, finely chopped
• 1 long red chilli, finely chopped
• 3 sprigs coriander, finely chopped
• ½ lime, juice and zest

Spiced yoghurt

• ½ cup Greek yoghurt
• ½ lime, juice and zest
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp smoked paprika
• ¼ tsp salt

Instructions

1. To make the flatbread, combine all ingredients until a dough ball forms, adding flour gradually as needed. Lightly knead the dough on a well-floured surface for 1 to 2 minutes.
2. Divide the dough into 6 equal balls, then on a floured surface roll them into flatbreads.
3. To cook the flatbreads, place a large frying pan on medium-high heat.
4. Pop flatbreads one at a time for 30seconds on each side, cook until puffed and covered in brown spots. Set aside to cool.
5. For the prawns, add all ingredients to a small bowl and mix well to coat prawns in marinade.
6. Place a griddle pan over high heat and pre-heat for a minute or two, then cook prawns for about 60 seconds each side and remove. If you want charred corn in your salsa, add cobbs to the pan and grill for a minute or two, then set aside to cool before removing kernels.
7. For the corn salsa, in a medium bowl, combine all ingredients and set aside.
8. For the spiced yoghurt, in a medium bowl, mix all ingredients well and set aside.
9. To serve, place 2 prawns onto a flatbread, top with salsa and a dollop of yoghurt sauce and garnish with some coriander leaves.

 

Take a tour of regional Australia's best regional offerings with Khanh Ong's Wild Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 2

episode • Khanh Ong's Wild Food • 

documentary • 

44m

PG

episode • Khanh Ong's Wild Food • 

documentary • 

44m

PG