zoom Coconut grilled prawns with radish, fennel & grape salad

    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


    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


    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.

    Your recipe note

    Edit your recipe note

    Cook’s tip
    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.


    Average user rating

    5 stars