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 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
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.
Typical values per serving:
1 of your 5 a day; high in protein.