Olive Magazine
spicy prawns

Stir-fried spicy prawns with garlic, chilli and lemon

Published: March 8, 2017 at 10:08 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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.

  • Gluten free
  • Healthy
Nutrition:
HighlightNutrientUnit
low inkcal252
fat14g
saturates1.2g
carbs10g
sugars8g
fibre7.9g
protein17.6g
salt1.6g
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*This recipe is gluten-free according to industry standards

Recipe by Maunika Gowardhan

Ingredients

  • groundnut oil

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

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.

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