Spicy Garlic Prawns with Quick Flatbreads and Cooling Yogurt Dip

We begin by crafting the essential **Yogurt Dip**. This vibrant sauce combines cool Greek yogurt with minced garlic, a splash of zesty lime juice, fresh coriander (cilantro), a hint of sugar, a touch of white wine vinegar, and pinches of salt and cumin. The interplay of these ingredients creates a dip that is both tangy and aromatic, providing a beautiful contrast to the heat of the prawns.

Ingredients

Greek Yogurt Dip:

• 120 ml (1/2 cup) Greek yogurt (full-fat is best for creaminess)
• ½ clove garlic, peeled and crushed
• ½ tbsp lime juice (from about 1/4 of a lime)
• ½ tsp caster sugar
• ½ tsp white wine vinegar
• Small handful of fresh coriander (cilantro), chopped finely
• Pinch of salt (to taste)
• Pinch of ground cumin

Flatbreads:

• 120 ml (1/2 cup) Greek yogurt (full-fat is best)
• 120 g (1 cup) plain (all-purpose) flour, plus extra for rolling
• ½ tsp baking powder
• Pinch of salt
• 1 tbsp sunflower oil (for frying)

Garlic Chilli Prawns:

• 1 tsp unsalted butter
• 1 tsp sunflower oil
• 1 red chilli, finely chopped (adjust to your spice preference)
• 3 cloves garlic, peeled and minced
• 28 king prawns, raw and de-veined
• ½ tsp paprika (for color and mild flavor)
• Pinch of salt
• Small bunch of fresh coriander (cilantro), chopped

Also:

• 75 g (2 cups) fresh baby spinach

Instructions

1. **Prepare the Greek Yogurt Dip:** In a small bowl, combine all the dip ingredients: Greek yogurt, crushed garlic, lime juice, caster sugar, white wine vinegar, chopped coriander, salt, and cumin. Mix well until everything is thoroughly combined. Cover the bowl and place it in the fridge to chill and allow the flavors to meld while you prepare the rest of the meal.
2. **Start the Flatbread Dough:** In a medium-sized bowl or the bowl of a food mixer, combine the Greek yogurt, plain flour, baking powder, and salt.
3. **Mix the Dough:** Use your hands or a dough hook attachment on your food mixer to mix the ingredients together. Continue mixing for just a minute or two until all ingredients are well combined and form a soft dough. Avoid over-kneading.
4. **Portion the Dough:** Transfer the dough to a clean, well-floured surface. Divide the dough into four equal pieces.
5. **Roll the Flatbreads:** Take each piece of dough and roll it into a smooth ball. Then, using a floured rolling pin, roll each ball out flat into an oval shape, aiming for approximately 2mm thickness. Ensure your rolling pin is also floured to prevent sticking.
6. **Stack & Prevent Sticking:** As you roll out each flatbread, stack them with a sheet of non-stick baking parchment placed between each one. It’s crucial that none of the rolled-out flatbreads touch each other directly, even if floured, as they may stick together.
7. **Cook the Flatbreads:** Heat a large griddle or frying pan over medium-high heat. Brush the griddle lightly with sunflower oil. Once very hot, carefully place the rolled-out flatbreads onto the griddle. Cook each side for approximately 2 minutes, or until you see attractive griddle lines appear and the flatbreads puff up slightly, indicating they are cooked through.
8. **Simultaneously Cook the Prawns:** As your flatbreads are cooking, begin preparing the prawns to synchronize your meal.
9. **Sauté Aromatics:** In a separate frying pan, melt the butter and heat the sunflower oil over a low-medium heat. Add the finely chopped red chilli and minced garlic. Cook for about 30 seconds, stirring frequently, until the aromatics become fragrant. Be careful not to cook any longer, as garlic can burn quickly and become bitter.
10. **Add Prawns & Seasoning:** Increase the heat to medium. Add the raw king prawns, paprika, and a pinch of salt to the pan. Cook for 2-3 minutes, stirring continuously, until the prawns turn pink and are cooked thoroughly. They should be opaque all the way through. Remove the pan from the heat and stir in the freshly chopped coriander (cilantro).
11. **Assemble Your Meal:** Place a warm, freshly cooked flatbread onto a serving plate. Arrange a generous portion of fresh baby spinach on top of the flatbread. Spoon the cooked garlic chilli prawns over the spinach. Drizzle any remaining garlic/chilli oil from the pan over the prawns for extra flavor. Finally, spoon a dollop or two of the prepared Greek yogurt dip over the top.
12. **Serve & Enjoy:** Serve immediately with the remaining Greek yogurt dip on the side for dipping.

Notes

Making the Flatbread Dough Ahead:

You can prepare the flatbread dough in advance to save time. Roll out the flatbreads and layer the uncooked dough between sheets of baking parchment. Wrap the stack tightly in cling film (plastic wrap) and store it in the fridge for up to 24 hours. Alternatively, you can freeze the uncooked flatbreads for up to a month. When ready to cook, you can place them directly onto a hot griddle from either the fridge or freezer. Note that flatbreads cooked from frozen might be a tiny bit doughier in texture, but they will still taste absolutely delicious.

Nutritional Information:

The nutritional information provided below is calculated per serving (this recipe yields 4 servings) and includes all components: the flatbreads, prawns, spinach, and yogurt dip.

Nutrition

Nutrition information is automatically calculated and should only be used as an approximation. It can vary based on specific ingredients and brands used.