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

	Per Serving	Total
Calories	391.2 kcals	782.4 kcals
Carbohydrates	54.4 grams	108.8 grams
Fat	5.6 grams	11.2 grams
Protein	31.3 grams	62.5 grams

Cook Time

10 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

2
tbsp

Caster Sugar

CondimentsSauces

110
ml

Rice Wine Vinegar

Fruits

0.5
piece

Pineapple

fresh, cut into 1cm dice

2
piece

Limes

zest and juice

Liquids

5
ml

Lime Juice

a little, for marinade

NutsSeeds

1
clove

Garlic

for marinade

1
tbsp

Coriander

heaped, coarsely chopped

OilsFats

5
ml

Vegetable Oil

for marinade

Seafood

20
piece

King Prawns

raw, heads removed, shelled, and butterflied

Vegetables

1
piece

Red Chilli

for marinade

1
piece

Ginger

thumb-sized piece, peeled, for marinade

110
g

Mooli

daikon radish, cut into 7.5cm fine batons

200
g

Mangetout

cut finely on an angle

2
piece

Carrots

cut into 7.5cm fine batons

1
piece

Red Onion

finely sliced

2
piece

Red Chillies

finely diced, for salad

0.5
piece

Ginger

half thumb-sized piece, finely diced, for salad

Steps

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.