Ingredients: 20g flat-leaf (Italian) parsley 20g fresh oreganum 2 tablespoon crushed garlic 1 teaspoon ground green chillies 1 teaspoon dhana Jeeru (Cumin) powder 2 tablespoon lemon juice 2 tablespoon oil 1 teaspoon Salt 1⁄2 teaspoon crushed black pepper 25 prawns, peeled & deveined Lemon wedges, to serve
METHOD 1. Place parsley, oreganum, garlic, chillies, dry spices, lemon and oil in blender. 2. Combine half the marinade with prawns in a large bowl. 3. Cover with plastic wrap, chill for 30 minutes in fridge. 4. Thread marinated prawns onto soaked wooden skewers or on mwtal skewers. 5. Preheat a grill skillet or electric griller. 6. Cook for 3-4 minutes per side, until prawns change colour. 7. Transfer to a serving platter. 8. Garnish with lemon wedges. 9. Place remainder marinade in a saucepan, add 1 tablespoon mayonnaise and heat together. 10. Pour into sauce jug and serve with prawns.