Thai prawn skewers with grapefruit salad recipe

Thai recipes Sep 27, 2022
  • 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


  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.


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