Thai prawn skewers with grapefruit salad

SERVES 2

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.

WHAT YOU’LL NEED

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

METHOD

Soak four wooden skewers in cold water for 10 minutes. 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 two to three minutes 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 seconds to puff up, then remove and drain on kitchen paper.

Whisk the lime juice, fish sauce, two teaspoons of 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.

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