FIRECRACKER PRAWNS WITH STIR-FRIED GREENS
Packed with protein, flavour, colour and punch, this low-calorie, quick dinner will become a weekly favourite. Each serving provides 334 kcal, 58g protein, 10g carbohydrates (of which 7g sugars), 6g fat (of which 1g saturates), 4.5g fibre and 5.4g salt.
Provided by Sunil Vijayakar
Categories Main course
Yield Serves 2
Number Of Ingredients 16
Steps:
- Toast the fennel and cumin seeds in a small frying pan for 1-2 minutes, or until fragrant. Crush with a pestle and mortar and tip into a mixing bowl. Add the spring onions, chillies, coriander, lime juice, oyster sauce, star anise, vinegar and soy sauce. Stir in the prawns and marinate for 10 minutes.
- Preheat the grill to its highest setting.
- Spread the prawns on a grill rack and grill for 3-4 minutes, or until pink and cooked through. Keep warm.
- To make the stir-fried greens, heat the oil in a wide, non-stick frying pan over a high heat. Add the pak choi, ginger and soy sauce and cook for 4-5 minutes, or until just wilted. Stir in the sesame oil.
- Serve the greens with the prawns immediately.
Nutrition Facts : Calories 334kcal, Carbohydrate 10g, Fat 6g, Fiber 4.5g, Protein 58g, SaturatedFat 1g, Sugar 7g
FIRECRACKER SHRIMP
Steps:
- Gather the ingredients.
- Add enough peanut oil to a countertop deep fryer or a large, heavy-bottomed pot so that there is 3-inches worth of oil. Preheat to 360 F.
- Combine the honey, sriracha, ginger, fish sauce, and lemon juice in a large, wide mixing bowl .
- Put the shrimp and potato starch into a gallon zip-close freezer bag and seal. Gently shake and turn the bag to thoroughly coat the shrimp in the potato starch.
- In two batches (most likely, depending on the size of your setup), fry the shrimp until they turn pink, and the starch coating becomes crisp and golden, about 3 to 4 minutes per batch. Remove the shrimp and shake off the excess oil.
- Toss the hot, fried shrimp in the sauce. Garnish with the sesame seeds, sliced scallions, chile pepper, cilantro, and a sprinkle of the Szechuan pepper, if using.
- Serve with rice and perhaps a steamed vegetable . Enjoy!
Nutrition Facts : Calories 519 kcal, Carbohydrate 40 g, Cholesterol 359 mg, Fiber 2 g, Protein 41 g, SaturatedFat 4 g, Sodium 1744 mg, Sugar 15 g, Fat 22 g, UnsaturatedFat 0 g
FIERY PRAWN & PEPPER SKEWERS
Fire up the barbecue and make these easy, tasty spicy prawn skewers with pickled cherry peppers. They're delicious when served with our saffron aïoli
Provided by Anna Glover
Categories Dinner, Lunch
Time 20m
Yield Makes 8-12
Number Of Ingredients 9
Steps:
- Whisk the garlic, chilli, parsley, both types of paprika and olive oil together. Stir through the prawns and season well. Cover, put in the fridge and leave to marinate for at least 30 mins before threading on to skewers, interspersing them with a few of the peppers, so that each skewer has about 4-5 prawns.
- Light a barbecue and leave until the flames die down and the coals turn white with glowing centres. Grill the skewers, or cook in a griddle pan over a high heat for 3-4 mins until pink and opaque. Serve immediately with a squeeze of lemon and plenty of saffron aïoli.
Nutrition Facts : Calories 75 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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