with Crispy Shallots & Sesame Dressing
Fresh prawns are popping with garlic and chilli, spiced to your liking, in this bowl of sesame drizzled slaw to balance it out. To make dinner really standout, sprinkle over crispy shallots for a tasty crunch. *This recipe is under 550kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Celery
1 stalk
Apple
1
Carrot
1
Garlic paste
1 packet
Soy sauce
1 tbs
Brown sugar
1 tsp
Chilli flakes
pinch
Vinegar
2 tsp
Peeled Prawns
1 packet
Shredded Cabbage Mix
1 packet
Baby Leaves
1 packet
Mayonnaise
1 packet
Sesame oil
1 tsp
Sesame dressing
1 packet
Crispy Shallots
0.5 packet
• Thinly slice celery and apple. Grate carrot. • In a small bowl, combine garlic paste, the soy sauce, brown sugar, a splash of water, a pinch of chilli flakes (if using) and half the 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-garlic mixture and cook, until fragrant, 1 minute.
• Meanwhile, combine shredded cabbage mix and baby leaves in a large bowl, along with apple, celery, carrot, mayonnaise, the sesame oil and remaining vinegar. Season to taste.
• Divide slaw between bowls. • Top with chilli garlic prawns and drizzle over sesame dressing. • Sprinkle with crispy shallots and remaining chilli flakes. Enjoy!
1816
kJ
Energy (kJ)
25.7
g
Fat
4.8
g
of which saturates
25.9
g
Carbohydrate
14.7
g
of which sugars
6.9
g
Dietary Fibre
17.8
g
Protein
1498
mg
Sodium
