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Thai prawn skewers with grapefruit salad recipe

Thai prawn skewers with grapefruit salad recipe

8 ratings

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

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
If you haven't got rice noodles, try wholewheat instead

Each serving contains

  • Energy

    1775kj
    425kcal     21%

  • Fat

    21g 30%

  • Saturates

    3g 14%

  • Sugars

    16g 18%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 38.7g Protein 20.8g Fibre 6.8g

Method

  1. 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.
  2. 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.
  3. 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

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