with Sesame 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 Japanese 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
Peeled prawns
1 packet
Shredded cabbage mix
1 bag
Baby spinach leaves
1 bag
Sesame dressing
1 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 peeled prawns, tossing, 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 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 slaw between bowls. • Top with chilli-ginger prawns and remaining long chilli. • Sprinkle over crushed peanuts to serve. Enjoy!
1386
kJ
Energy (kJ)
19.7
g
Fat
2.2
g
of which saturates
17.1
g
Carbohydrate
15.5
g
of which sugars
9
g
Dietary Fibre
19.8
g
Protein
1332
mg
Sodium
with Wombok Salad, Sesame Dressing & Crushed Peanuts
