1 Portion

Calories: 323kcal (per portion)

Carbs: 24g | Protein: 32g | Fat: 11g

• 120g prawns, de shelled and de veined
• 80g pineapple, diced into small cubes
• 3 small wooden skewers, soaked in water

For the sauce 

• 1 small clove garlic
• 3g ginger, minced
• 1/4 tsp cumin powder
• 1/2 tsp curry powder
• 2 tbsp coriander leaves (2g)
• 15g peanut butter, low fat
• 1 chilli, optional
• 1 tsp soy sauce
• Lime juice to taste
• Water to thin sauce

For the salad

• 1 spring onion
• Coriander
• 80g cucumber, thin slices
• Pinch sugar
• Lime juice
• 10g peanuts, dry roasted

1. In a small pan, dry roast the cumin and curry powder for 10-15 seconds
2. Blend the ingredients together for the sauce and season to taste with extra soy sauce or salt
3. Add half the sauce to the shrimps in a bowl and mix
4. Thread a shrimp on the skewer followed by a piece of pineapple and repeat until you have 3 even skewers
5. Cook the shrimp under a grill for 1-2 minutes each side until cooked
6. Meanwhile, dry roast the peanuts in a small pan for 15-20 seconds then chopped them up with a knife
7. In a small bowl, dissolve the sugar with the lime juice then add the salad ingredients and season to taste
8. Serve the skewers next to the salad with the remaining sauce and scatter over the roasted peanuts