zoom Coconut grilled prawns with radish, fennel & grape salad
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    Coconut grilled prawns with radish, fennel & grape salad

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    Coconut grilled prawns with radish, fennel & grape salad

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 5 minutes to 6 minutes
    • Total time: 20 minutes to 21 minutes 25 minutes

    Serves: 2

    Ingredients

    250g pack essential Frozen Raw King Prawns, defrosted
    1 tbsp olive oil
    ½ tsp Bart Fish Seasoning
    15g Cooks’ Ingredients Coconut Milk Powder
    ½ x 28g pack coriander
    1 fennel, very thinly sliced
    75g radishes, thinly sliced
    100g red seedless grapes, halved
    ½ ruby gem lettuce, shredded
    75ml essential Low Fat Vinaigrette 

    Method

    1. Preheat the grill to high. Line a baking sheet with foil. Pat the prawns dry between several sheets of kitchen paper. Put in a bowl and mix with 1 tsp of the oil. Sprinkle in the fish seasoning and coconut milk powder, and mix well. Turn out onto the baking sheet and spread in a single layer.

    2. Reserve a few sprigs of coriander, chop the remainder and mix in a bowl with the fennel, radishes, grapes and lettuce. Stir in 50ml of the vinaigrette.

    3. Combine the rest of the vinaigrette with the remaining 2 tsp oil. Grill the prawns for about 5-6 minutes until pink and thoroughly cooked through. Pile the salad onto serving plates and top with the prawns. Spoon over the dressing and serve scattered with the reserved coriander sprigs.
     

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