PRAWN AND CASHEW ASIAN STIR FRY

Serves 4

Per serving: 335 calories,

16g fat (5g saturated fat), 27g protein, 9g fibre, 15g carbohydrate (12g sugar), 2.1 g salt

1 tbsp sesame oil

1 onion, chopped

2 garlic cloves, chopped red or green chilli, deseeded and chopped

2 red peppers, chopped

2 courgettes, chopped or spiralised

8 Tenderstem broccoli spears

1 red cabbage, chopped

3 tbsp tamari sauce

1 tsp stevia (if you need to add a little sweetness)

1 tbsp tahini Juice of 1 lemon

1 tbsp almond butter A handful of cashews A handful of coconut chips 20 raw king prawns, shelled and deveined

1 Pre-heat the oven to 180°C/gas mark 4. Heat the sesame oil in a large wok over a high heat. Add the onions, garlic, chilli, red peppers, courgettes, broccoli and red cabbage, followed by the tamari, stevia, tahini, lemon and almond butter. Stir well.

2 Put the cashews and coconut chips on a baking tray and toast in the oven for a few minutes until golden brown. Remove from the oven.

Add the prawns to the wok and cook for a few minutes until the prawns turn a pale orange colour and are cooked through. Serve with a sprinkling of the toasted cashews and coconut chips.

Prawns are full of protein and are perfect for spicy dishes because they soak up all the flavours.

James says

My kids love it when I say its pizza time. We let the kids pick the toppings and love watching them having fun and making a mess in the kitchen with all the fresh vegetables and herbs.

Preheat the oven to 180°C/gas mark 4. Put the kale, parsley, chilli, olive oil, vinegar and the juice and zest of the lemons into a small bowl. Season and mix it all together. Slice the other lemon into rounds.

Place the fish in the centre of a large sheet of foil big enough to wrap it in. Lay half the lemon slices inside the cavity of the fish. Spoon the kale stuffing evenly over the lemon slices. Season the skin of the fish with salt and pepper and a drizzle of oil, rubbing the seasoning into the skin with your fingers. Place the remaining lemon slices along the length of the fish and hold them in place with toothpicks.

Wrap the sides of the foil over the fish and fold to close. Fold up the ends and seal to create a pocket for the fish to steam inside. Don’t wrap the fish tightly; you want to leave a little air inside.

Bake for about 30 minutes or until the flesh is just cooked and falling off the bone.

PRAWN AND CASHEW ASIAN STIR FRY

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