1 tbsp (15mL) grape seed oil
10 garlic cloves, unpeeled
¼ cup (60mL) sour cream
2 tbsp (30mL) flaxseed oil
1 tsp (5mL) ground fennel
Pinch Spanish paprika
¼ cup (60mL) plain low-fat yogurt
1 tbsp (15mL) garam masala
1 tsp (5mL) fennel seeds, ground or kept whole
1 tsp (5 mL) ground cardamom
1 tsp (5mL) Spanish paprika
Salt to test
18 large raw prawns, heads removed, shelled, and deveined
18 metal or wooden skewers
6 lime wedges
To make the dip, heat the oil in a skillet over medium-low heat. Add the garlic cloves and cook for 5 minutes, stirring regularly. Remove from the heat. When the garlic is cool, remove the skins and mash the flesh with a fork.
In a medium bowl, combine the mashed garlic, sour cream, oil, ground fennel, salt, and paprika. Whisk the mixture until it is thoroughly combined. Refrigerate.
To make the prawns, thoroughly combine the yogurt, garam masala, fennel seeds, cardamom, paprika, and salt in a large bowl. Add the prawns and stir to coat them well with the mixture. Cover and refrigerate for 20 minutes.
Preheat the barbecue to medium heat. (if using wooden skewers, soak them in water for 30 minutes before using.)
Thread one prawn onto each skewer. Gently place the skewers on the preheated grill, turning frequently until the prawns are cooked, about 3 minutes.
Serve with lime wedges and the Garlic-Fennel Dip.