spicy prawns

Stir-fried spicy prawns with garlic, chilli and lemon

  • serves 2
  • Easy

This delicious low calorie prawn dish is perfect for a quick and easy midweek meal. The key to this dish is not using any water as the tomatoes will provide the moisture and make a spiced tomato gravy to coat the prawns.

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*This recipe is gluten-free according to industry standards

Recipe by Maunika Gowardhan

Ingredients

  • vegetable oil

  • ajwain (carom) seeds 1 tsp
  • coriander seeds 1 heaped tsp, crushed to a coarse powder
  • dried kashmiri chillies 3, (any mild dried chilli would be good)
  • onion 1 medium, finely chopped
  • garlic 5 cloves, chopped
  • tomatoes 2 large and very ripe, chopped
  • king prawns 150g, shelled and deveined
  • ginger 2cm piece, finely sliced
  • coriander a handful, finely chopped
  • green chillies 2, slit lengthwise (optional)
  • lemon juice 1 tsp
  • naan bread to serve

Method

  • Step 1

    Heat 2 tbsp oil over a medium heat in a small wok or frying pan. Add the ajwain, coriander and dried chillies and fry for a few seconds. Add the onion and fry for 8-10 minutes, stirring until it begins to soften and change colour. Add the garlic and fry for a minute.

  • Step 2

    Add the tomatoes and continue to cook for 4 minutes until they soften. Add the prawns and fry for 3 minutes. Add the ginger slivers, coriander, green chillies and lemon juice and season. Cook for a minute with the lid on then serve warm with naan.

Nutritional Information

  • Kcals 252
  • Fat 14g
  • Saturates 1.2g
  • Carbs 10g
  • Sugars 8g
  • Fibre 7.9g
  • Protein 17.6g
  • Salt 1.6g
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