| 11 | 20 | 255 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 4 |
| 16 large | Prawns, raw (peeled and devained) |
| 1 grapefruit | Grapefruit (pink or red) (peeled and segmented) |
| 1 pepper(s) | Green chili pepper (also chile or chilli) (sliced) |
| 1 bunch | Mint, fresh (leaves picked) |
| 1/2 cup | Cilantro (coriander) (leaves) |
| 1 medium | Cucumber, peeled (cut thinly on the diagonal) |
| 1/2 cup | Coconut, shredded |
| 1/2 cup | Peanuts (roasted) |
| 2 tsp | Granulated sugar (or caster sugar) |
| 2 fruit | Lime (juice of) |
| 2 tbsp | Fish sauce |
Cook the prawns using one of the following cooking methods:
Boil in water for 4 minutes.
Fry in a pan or wok, turning for 2-3 minutes, or until prawns turn opaque.
Grill on the barbecue, turning for 2-3 minutes, or until prawns turn opaque.
Combine the cooked prawns, grapefruit, chili pepper, mint, cilantro, cucumber, shredded coconut, and peanuts in a large bowl.
Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.
| Fruit | 1.0 |
| Meat | 0.3 |
| Meat Alternative | 0.5 |
| Vegetables | 1.3 |
