Thai prawn skewers with grapefruit salad recipe

• Serves 2
• 15 mins to prepare and 10 mins to cook
• 425 calories/serving

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
• One lime, juiced
• 1 tsp fish sauce
• 1 tsp caster sugar
• One grapefruit, segmented
• One carrot, grated
• ½ cucumber, finely sliced, or cut into thin rounds
• 200g red cabbage, finely sliced
• ½ red chili, seeded and finely chopped
• 15g cashew nuts
• 1 x 30g pack coriander, leaves, and stalks roughly chopped
• a small handful of mint leaves, finely chopped

Method

1. Soak four wooden skewers in cold water for 10 mins. Mix the prawns and curry paste in a bowl, then thread onto the skewers.
2. Heat a skillet over high heat and cook the prawns for 2-3 mins on each side, until cooked through and charred.
3. Heat 2cm oil in a deep pan over medium-high heat. Test if the oil is hot by dropping it in one of the noodle pieces; it should puff up immediately.
4. In batches, dip the noodles into the oil for a few secs to puff up, then remove and drain on kitchen paper.
5. Whisk the lime juice, fish sauce, 2 tsp vegetable oil, and sugar in a mixing bowl.
6. Add the grapefruit, vegetables, chili, nuts, and herbs. Add three-quarters of the noodles and toss them together.
7. Serve with the cooked prawns and remaining noodles.