Diet Prawn Coconut Chilli and Coriander Bowl
An easy low-calorie recipe for prawn chilli noodles with coriander, coconut and vegetables.
Servings: 2
Ingredients
- 16 Peeled, raw prawns
- 1 tsp coconut oil
- 30 ml coconut cream
- 1 red pepper
- 4 spring onions
- 150 g baby spinach
- 4 miniature corn cobs
- 1 stick celery
- 2 cloves garlic
- 1 red chilli deseeded
- 1 piece root ginger about 2cm long peeled
- 30 g Mangetout peas or green beans
- 1/2 Lime
- 1 tbsp Mirin
- 300 g Zero Noodles Or Shiritake noodles. I use one pack for 2 people. You can use less or more depending on how hungry you are!
- 1 handful Fresh coriander
Instructions
- Finely chop the ginger and garlic. If you want a 'hot' chilli bowl, dice the chilli too. Alternatively, just slice it lengthwise along the middle and remove the seeds
- Slice the mini corn cobs and celery and cut the mangetout or beans into neat 2cm pieces. Deseed the red pepper and slice into 'fingers'. Trim and slice the spring onions into 1cm pieces
- Remove the black 'vein' from back of the prawns using the tip of a sharp knife if it hasn't been done already.
- Melt the coconut oil over a moderate heat in a large deep frying pan or wok
- Add the garlic, ginger and chilli and cook gently for a minute or two
- Turn the heat up a little, then add the spring onions, red peppers, corn and celery and continue to cook
- Drain the zero noodles or shirataki noodles. Rinse them well under boiling water
- Add the prawns and cook on one side for 2 minutes till they start to go pink. Turn them all, then add the mangetout/beans and the spinach. Stir and continue to cook for a minute so that the spinach is wilting
- Add the coconut cream, mirin and noodles and the chopped coriander and continue to cook, stirring well, for 2 minutes or so till everything is piping hot. If the mixture looks too dry add a little water - you should end up with a 'sauce' to coat everything by the end.
- Squeeze over the lime, season with salt and pepper and serve