Prawn 'n' Pea Courgetti


So I move to Thailand in two weeks time (argh!) and I've been really busy buying all the travelling essentials, writing list after list so I don't forget anything, and trying to see friends and family for the last time! I'm not sure what my kitchen facilities will be like out there, so I'm making the most of having a well-stocked kitchen at home by making lots of homemade recipes.

This is a healthy and quick meal I made for myself the other night. It's gluten free, paleo friendly and low calorie- so no excuses not to give it a try! Recently I've been feeling really bloated after eating carb-heavy meals orientated around pasta and rice. This meal doesn't leave you with that sluggish feeling and it's surprisingly filling. The lemon juice in the dish really brings out the flavour of the prawns, enhancing the garlic and chilli seasoning. 

Tip: if you're using frozen prawns, you can quickly defrost them in a bowl of cold water; they only need to soak for a few minutes before you use them.

Recipe: Prawn 'n' pea courgetti

These quantities serve 1, so double or quadruple as needed! 

250g jumbo prawns
80g peas
1 courgette
Juice of a lemon
Olive oil
1 garlic clove, crushed
1tsp paprika
1tsp dried chillies
1tsp parsley
Pinch of Pepper

1. Using a julienne peeler, slice the courgette in to ribbons.
2. Heat olive oil in a wok or frying pan, add the spices and crushed garlic.
3. Meanwhile, put the peas in a microwaveable bowl with 2 tbsps of cold water. Cover and heat for 3 minutes.
4. Add the prawns to the wok with the lemon juice; fry on each side for 2 mins.
5. Add the peas and courgette ribbons and fry for a minute further. It's important not to fry the courgetti for longer than a minute because it starts to go soggy.
6. Season with parsley and more lemon juice if required.

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