Save to your scrapbook
Coconut grilled prawns with radish, fennel & grape salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
250g pack frozen Essential 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 Essential Radishes, thinly sliced
100g Essential Red Seedless Grapes, halved
½ ruby gem lettuce, shredded
75ml Essential Low Fat Dressing
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 dressing.
3. Combine the rest of the dressing 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.
If you haven’t got any prawns, try this recipe with other fish such as cod, haddock, tuna or salmon. Check the pack for cooking instructions and adjust accordingly. To make the salad go further, you could toss it with some extra salad leaves – rocket would work well, or just use whatever you have.
Typical values per serving:
2 of your 5 a day; high in protein.
This recipe was first published in May 2019.
Average user rating