with Sesame Pear Slaw & Crushed Peanuts
We're in our light and bright era this Summer, so only a salad will do. With its rich flavour and melt-in-your-mouth texture, prawns stand up beautifully to our chilli-ginger concoction. With our shredded cabbage doing the most, you'll have a slaw bowl fit for a sunny Sunday evening in no time. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Garlic
2 clove
Long Chilli
1
Ginger paste
1 packet
Brown sugar
0.5 tsp
Soy sauce
0.5 tbs
Vinegar
1 tsp
Peeled prawns
2 packet
Pear
1
Carrot
1
Shredded cabbage mix
1 bag
Baby spinach leaves
1 bag
Sesame dressing
2 packet
Crushed peanuts
1 packet
• Finely chop garlic. • Thinly slice long chilli (if using). • In a small bowl, combine garlic, ginger paste, half 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 in batches, until pink and starting to curl up, 3-4 minutes. • Add chilli ginger mixture and cook, until fragrant, 1 minute.
• Meanwhile, thinly slice pear into thin wedges. • Grate carrot. • In a large bowl, combine shredded cabbage mix, carrot, pear, baby spinach leaves, sesame dressing and a drizzle of olive oil. Season.
• Divide sesame pear slaw between bowls. • Top with chilli-ginger prawns and remaining long chilli. • Sprinkle over crushed peanuts to serve. Enjoy!
1817
kJ
Energy (kJ)
25.6
g
Fat
3.7
g
of which saturates
19
g
Carbohydrate
17.4
g
of which sugars
11.2
g
Dietary Fibre
32.5
g
Protein
1960
mg
Sodium
with Wombok Salad, Sesame Dressing & Crushed Peanuts
