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This makes an easy, nutritious lunch. The balance of low-protein in the prawns and good carbohydrates from the rice ensures no snacking from lunch 'til dinner.


  • For the prawns

  • 20 raw tiger prawns, peeled

  • 1 clove garlic, crushed or chopped

  • 2 tsp garam masala

  • Juice of ½ lemon

  • 150ml/ 5 fl oz natural yoghurt

  • For the salad

  • 150g/ 5 ½ oz basmati rice

  • 50g/ 1 ¾ oz sultanas

  • A pinch of salt

  • 50g/ 1 ¾ oz flaked almonds

  • 1½ tsp cumin seeds

  • 2 carrots, peeled and coarsely grated or very finely shredded

  • 1 small bunch of coriander leaves, roughly chopped

  • 1 small red onion, finely sliced

  • For the dressing

  • Juice of ½ lemon

  • 1 tsp soft light brown sugar

  • 3 tbsp olive oil

  • Sea salt and freshly ground black pepper


  • 1.

    In a bowl, mix the garlic, garam masala, lemon juice and yoghurt together and add the prawns. Cover and leave to marinade in the fridge for a couple of hours.

  • 2.

    Thread the marinaded prawns onto the skewers.

  • 3.

    Place the rice in a sieve and rinse it really well under the cold tap for a couple of minutes. Tip it into a saucepan and pour over 200ml / 7 fl oz water. Add the sultanas and a pinch of salt and bring to the boil. As soon as it is boiling, turn down the heat, cover with a tight-fitting lid and cook for 10 minutes, keeping the lid on throughout. After the 10 minutes is up, remove the pan from the heat and leave it for 5 to 10 minutes without removing the lid at all.

  • 4.

    While the rice is cooking, heat a frying pan and gently toast the flaked almonds and cumin seeds until the almonds are golden.

  • 5.

    Fluff up the cooked rice with a fork and tip into a large bowl to cool down. Once the rice is cold, stir in the carrot, coriander, red onion, toasted almonds and cumin seeds.

  • 6.

    In a small bowl, stir together the lemon juice, sugar, olive oil and seasoning until the sugar has dissolved. Pour this dressing over the salad and mix well.

  • 7.

    Heat a griddle or large frying pan and brush with a drop of oil. Once it is really hot, remove the prawns from the marinade and cook for just a few minutes each side until they are cooked through and are becoming golden. Serve the prawns on the skewers with the salad. Garnish with a sprig of the coriander.

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