Tandoori Prawn Skewers Serves 4
24 raw king green prawns, shelled and
deveined (leaving head and tails attached)
½
cup low fat yoghurt
½
cup tandoori paste
2 tablespoons freshly chopped
coriander or parsley
Lemon wedges and a Tzatziki dip for serving
Soak 8 bamboo skewers in water overnight.
Thread 3 prawns per skewer. Place onto a
plate. In a small bowl combine the yoghurt,
tandoori paste and coriander. Spoon over
prepared prawns. Cover and refrigerate until
required.
Preheat grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook 4 skewers at
a time for 3-5 minutes.
Serve prawn skewers on a bed of lettuce
leaves with lemon wedges and tzatziki dip.
Note:
• Prawns can also be cooked in the grill
not skewered.
Garlic Prawns Serves 4
1kg green prawns, shelled and deveined
½
cup olive oil
2 cloves garlic, crushed
1 tablespoon chopped parsley
Fresh ground pepper to taste
Place all ingredients into a bowl and
marinate for 2 hours.
Preheat Contact Grill for 3-5 minutes. Spray
grill plates with cooking spray. Cook prawns
for 8-12 minutes or until cooked throughout,
occasionally brushing with marinade.
Stuffed Calamari Serves 4
8 small squid/calamari tubes, cleaned
Stuffing
1 cup breadcrumbs
1
/3 cup parmesan cheese, grated
1
½
teaspoons crushed garlic
1 egg
Salt and pepper to taste
Combine all stuffing ingredients in a small
bowl. Mix ingredients together until well
combined. If mixture appears too dry, add a
few drops of water.
Preheat Contact Grill for 3-5 minutes. Spray
grill plates with cooking spray.
Place teaspoonfuls of stuffing into each tube.
Secure end with a toothpick.
Place calamari onto the Contact Grill and
cook for 10-15 minutes or until cooked
throughout.
Remove toothpicks before serving.
Mediterranean Octopus Serves 4
1kg baby octopus
Marinade
¼
cup each of green, yellow and red
capsicums, finely chopped
1
/3 cup soy sauce
1 tablespoon oil
2 tablespoons chopped fresh oregano
¼
cup lemon juice
1 clove garlic, crushed
3 tablespoons dry red wine
Remove and discard heads and beaks from
octopus. Place in a bowl.
Combine all marinade ingredients and pour
over octopus. Refrigerate for an hour.
Preheat Contact Grill for 3-5 minutes. Spray
grill plates with cooking spray. Cook octopus
for 15-20 minutes or until tender.
16
Contact Grill Recipes continued
16
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