with Pear Slaw & Crushed Peanuts
Fresh prawns are popping with ginger and chilli, spiced to your liking, in this bowl of sweet pear slaw to balance it out. To make dinner really standout, sprinkle over peanuts for a burst of nuttiness. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Pear
1
Radish
2
Garlic
2 clove
Fresh Chilli
1
Carrot
1
Ginger paste
1 packet
Brown sugar
0.5 tsp
Soy sauce
0.5 tbs
Peeled Prawns
2 packet
Shredded Cabbage Mix
1 bag
Garlic aioli
1 packet
Crushed Peanuts
1 packet
Vinegar
1 tsp
Japanese Dressing
1 packet
• Thinly slice pear into wedges. Thinly slice radish. Finely chop garlic. Thinly slice fresh chilli (if using). Grate the carrot. • In a small bowl, combine garlic, ginger paste, the brown sugar, soy sauce, vinegar and half the chilli.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns in batches, tossing, until pink and starting to curl up, 3-4 minutes. • Return all prawns to the pan, then add chilli-ginger mixture and cook until fragrant, 1 minute.
• Meanwhile, combine shredded cabbage mix, carrot, pear, radish, garlic aioli and Japanese dressing in a large bowl. Season with salt and pepper.
• Divide slaw between bowls. • Top with chilli ginger prawns and remaining chilli. • Sprinkle over crushed peanuts to serve. Enjoy!
2604
kJ
Energy (kJ)
36.9
g
Fat
4.5
g
of which saturates
25.4
g
Carbohydrate
17.6
g
of which sugars
35.3
g
Protein
2188
mg
Sodium
