Prawns with yoghurt and mint

  • 16 Large raw prawns without shells
  • 1-2 Lemon grass (the soft white middle finely chopped)
  • 1 Finely chopped shallot
  • 1 Tablespoon finest olive oil
  • 2 Tablespoons of lemon juice
  • 1 Tablespoon of lime juice
  • 1 Tablespoon shredded mint leaves
  • 1 Teaspoon of finely chopped or grated fresh ginger
  • 1 Green chilli seeded and finely sliced
  • 1 Tablespoon of plain yoghurt
  • 1 Tablespoon of greek yoghurt (you could just use 2 tablespoons of greek yoghurt)
  • 1 Packet of rocket leaves
  • 1 Small cucumber julienned
  • Coriander leaves to garnish
  • Put the olive oil in a frying pan. Add the shallots and lemongrass and gently fry for 3-4 minutes or until soft. Add the prawns and cook for a further two minutes until they are pink. Leave to cool
  • Put the lemon juice, lime juice, mint leaves, ginger, chilli and yoghurt in a bowl and mix together.
  • To serve put the rocket around the plate with he julienned cucumber. Pour the yoghurt mixing the middle with some of the prawns folded in and on top, garnish with coriander leaves.