Spicy Prawns with Minted Yoghurt

• 1g Canola Oil Cooking Spray
• 10g Coriander Leaf
• 10g Garlic 
• 3g Fat Free Greek Yoghurt 
• 1 Lemon 
• 2.5g Red or Cayenne Pepper
• 5g Cumin 
• 20g Peppermint 
• 750g Prawns 
• 30g Spring Onions 
• 2.5g Turmeric 

Method

1. In a large bowl, mix together half the chopped shallot, garlic, coriander, cumin, cayenne and turmeric. Add the prawns and stir to coat. Cover with plastic wrap and refrigerate for 30 minutes.
2. Place a large skillet over medium-high heat and spray with oil. Add the prawns and cook, stirring constantly and seasoning with the salt, until nearly opaque, about 2 minutes. Add the lemon juice and continue frying until the prawns are cooked through, about 1 minute more. Top with the remaining shallots.
3. Combine yoghurt and chopped mint and serve with prawns as a dipping sauce.