Thai prawn skewers with grapefruit salad recipe
- Serves 2
- 15 mins to prepare and 10 mins to cook
- 425 calories/serving
- 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
- Soak four wooden skewers in cold water for 10 mins. Mix the prawns and curry paste in a bowl, then thread onto the skewers.
- Heat a skillet over high heat and cook the prawns for 2-3 mins on each side, until cooked through and charred.
- 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.
- In batches, dip 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, chili, nuts, and herbs. Add three-quarters of the noodles and toss them together.
- Serve with the cooked prawns and remaining noodles.
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