Thai prawn skewers with grapefruit salad recipe
Bring some zingy, fresh Thai flavours to your next Friday night dinner with this easy prawn skewer recipe. Flavoured with red Thai curry paste for a spicy kick and served with a vibrant grapefruit and crunchy veg salad, this makes a delicious healthy dinner for two.
See method- Serves 2
- 15 mins to prepare and 10 mins to cook
- 425 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 1 x 165g pack raw peeled king prawns
- 2 tbsp red curry paste
- 2 tsp vegetable oil, plus extra for frying
- 50g dried vermicelli rice noodles, broken up
- 1 lime, juiced
- 1 tsp fish sauce
- 1 tsp caster sugar
- 1 grapefruit, segmented
- 1 carrot, grated
- ½ cucumber, finely sliced, or cut into thin rounds
- 200g red cabbage, finely sliced
- ½ red chilli, seeded and finely chopped
- 15g cashew nuts
- 1 x 30g pack coriander, leaves and stalks roughly chopped
- small handful mint leaves, finely chopped
Each serving contains
- Energy
- 1775kJ 425.0kcal
- Fat
- 21g
- Saturates
- 3g
- Salt
- 1.2g
- Sugars
- 16g
of the Reference intake
Carbohydrate 38.7gProtein 20.8gFibre 6.8g
Method
- Soak 4 wooden skewers in cold water for 10 mins. Mix the prawns and curry paste in a bowl, then thread onto the skewers. Heat a griddle pan over a high heat and cook the prawns for 2-3 mins each side, until cooked through and charred.
- Heat 2cm oil in a deep pan over a medium-high heat. Test if the oil is hot by dropping in one of the noodle pieces; it should puff up immediately. In batches, drop the noodles into the oil for a few secs to puff up, then remove and drain on kitchen paper.
- Whisk the lime juice, fish sauce, 2 tsp vegetable oil and sugar in a mixing bowl. Add the grapefruit, vegetables, chilli, nuts and herbs. Add three-quarters of the noodles and toss together. Serve with the cooked prawns and remaining noodles.
- See more Thai recipes
