A delicious and easy dish, which is also low in carbohydrates. Keep a pack of shelled raw prawns in your freezer to make this one, as it is bound to become a favourite. Non dieters in your household will be very envious, so serve them with a portion of boiled rice to make a delicious meal. This can be enjoyed on any of our diet solution plans, including the VLCD and LCD diets.
200g raw shelled large / tiger prawns,
For the marinade:
1 tbsp lemon juice
Pinch chilli powder
Half teaspoon sweetener (eg, xylitol or sucralose)
2 tsp olive oil
For the stir fried vegetables:
2 tsp vegetable oil
2 spring onions, trimmed and sliced
2cm piece of ginger root, peeled and grated
2 cloves garlic, crushed
2 medium chestnut mushrooms, wiped and sliced
1 small head (about 80g) of pak choi (bok choy)
Handful (about 80g) fresh bean sprouts
1-2 tbsp water
No of servings: 1
Preparation time: 10 minutes (plus 20 minutes marinating)
Cooking time: 10 minutes
This recipe is suitable for the following diets: Simple Solution (LCD), Total Solution (VLCD), Working Solution (LCD).
1. Mix together the marinade ingredients and stir in the prawns. Leave for as long as you can, but a minimum of 20 minutes.
2. Meanwhile prepare the vegetables for the stir fry, and preheat the grill.
3. Thread the marinated prawns onto skewers and place under a hot grill for 2-3 minutes, turning once until the prawns are pink and cooked through.
4. Heat the oil in a wok or large preferably non stick saucepan and stir fry the vegetables together over a high heat. Add the water if the vegetables begin to stick, or you can add the remaining marinade if you prefer.
5. Serve the vegetables on a warmed plate and top with the prawns.
Tip: To avoid adding more oil when stir frying, add a tablespoon or more of water if the vegetables start to stick.
Storage: Serve straight away. Not suitable for storing.
|Of whichsugars g||4.20|
|Of whichsaturates g||1.60|