with Japanese Pear Slaw & Crushed Peanuts
With its rich flavour and melt-in-your-mouth texture, prawns stand up beautifully to our chilli-ginger concoction. Sear it in the pan for a lovely char and some crispy action and serve on a sweet and crunchy sesame pear slaw (which is totally tasty and guilt-free, all the while keeping the carbs in check). *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Pear
1
Garlic
2 clove
Long Chilli
1
Carrot
1
Ginger paste
1 packet
Brown sugar
0.5 tsp
Soy sauce
0.5 tbs
Vinegar
1 tsp
Prawns
2 packet
Shredded cabbage mix
1 bag
Baby spinach leaves
1 bag
Japanese dressing
1 packet
Crushed peanuts
1 packet
• Thinly slice pear into wedges. Finely chop garlic. Thinly slice long chilli (if using). Grate carrot. • In a small bowl, combine garlic, ginger paste, 1/2 the long chilli, the brown sugar, soy sauce and vinegar.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add chilli ginger mixture and cook, until fragrant, 1 minute. TIP: Cook prawns in batches for best results, making sure to return all prawn to the pan before adding the chilli ginger mixture!
• Meanwhile, in a large bowl, combine shredded cabbage mix, carrot, pear, baby spinach leaves, sesame dressing and a drizzle of olive oil. Season.
• Divide sesame slaw between bowls. • Top with chilli ginger prawns and remaining long chilli. • Sprinkle over crushed peanuts to serve. Enjoy!
1781
kJ
Energy (kJ)
19.7
g
Fat
2.4
g
of which saturates
19.4
g
Carbohydrate
17.6
g
of which sugars
33.6
g
Protein
1997
mg
Sodium
