1 teaspoon tandoori spice mix
2 tablespoons low fat plain yogurt
1 teaspoon lemon juice
125 g (4 1/2 oz) fresh prawns, or defrosted frozen prawns
1 teaspoon corn oil
1 small onion, chopped finely
2 tablespoons chopped fresh coriander leaves
1 medium wholemeal pitta bread, warmed
few lettuce leaves, shredded
fresh lemon wedges
Time: 15 min
1. Blend together the spice mix, yogurt, lemon juice and prawns.
2. Heat the oil in a non stick frying pan. Fry the onion until brown.
3. Turn up the heat to high and add the prawn mixture. Cook quickly, stirring frequently for about 5 minutes until the liquid is absorbed but not too dry.
4. Stir in the coriander.
5. Slit the pitta bread open and stuff with the lettuce. Add the tandoori prawns and serve with lemon wedges.