King Prawn Brochette on a Spicy Sweet Salad

Marinated king prawns grilled on skewers and served atop a vibrant, crunchy salad of pineapple, mooli, and mangetout.

Healthy Seafood Dairy Free Gluten Free Salad Prawns

Estimated Nutrition

Calories

391.2

kcal / serving

782.4 kcal total

Carbs

54.4g

per serving

108.8 g total

Fat

5.6g

per serving

11.2 g total

Protein

31.3g

per serving

62.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

110

Rice Wine Vinegar

Fruits

0.5

piece

Pineapple

fresh, cut into 1cm dice

piece

Lime

zest and juice

Liquids

Lime Juice

a little, for marinade

NutsSeeds

clove

Garlic

for marinade

tbsp

Coriander

heaped, coarsely chopped

OilsFats

Vegetable Oil

for marinade

Seafood

piece

King Prawns

raw, heads removed, shelled, and butterflied

Vegetables

piece

Red Chilli

for marinade

piece

Ginger

thumb-sized piece, peeled, for marinade

110

Mooli

daikon radish, cut into 7.5cm fine batons

200

Mangetout

cut finely on an angle

piece

Carrot

cut into 7.5cm fine batons

piece

Red Onion

finely sliced

0.5

piece

Ginger

half thumb-sized piece, finely diced, for salad

Method

Pound the chilli, ginger, garlic, lime juice, and oil in a pestle and mortar.

Marinate the prawns in the mixture for 1 hour.

Thread approximately four prawns onto each wooden skewer.

Cook the skewers on a hot griddle pan for 2 minutes per side until pink.

Combine the salad ingredients and bruise slightly while mixing in the dressing.

Place the salad on a plate, top with two skewers, and serve immediately.