Firecracker prawns with stir-fried greens
Packed with protein, flavour, colour and punch, this low-calorie, quick dinner will become a weekly favourite.
Each serving provides 334 kcal, 58g protein, 10g carbohydrates (of which 7g sugars), 6g fat (of which 1g saturates), 4.5g fibre and 5.4g salt.
Ingredients
- 1 tsp fennel seeds
- 2 tsp cumin seeds
- 4 spring onions, thinly sliced
- 2 red chillies, finely chopped (remove seeds for less heat)
- 3 tbsp finely chopped fresh coriander leaves and stalks
- 2 limes, juice only
- 2 tbsp oyster sauce
- ¼ tsp ground star anise
- 1 tbsp cider vinegar
- 1 tbsp dark soy sauce
- 600g/1lb 5oz raw tiger prawns, peeled, defrosted if frozen
For the stir-fried greens
- 1 tsp light olive oil
- 3 pak choi, roughly chopped
- 1 tsp grated fresh root ginger
- 1 tbsp light soy sauce
- ¼ tsp toasted sesame oil
Method
Toast the fennel and cumin seeds in a small frying pan for 1–2 minutes, or until fragrant. Crush with a pestle and mortar and tip into a mixing bowl. Add the spring onions, chillies, coriander, lime juice, oyster sauce, star anise, vinegar and soy sauce. Stir in the prawns and marinate for 10 minutes.
Preheat the grill to its highest setting.
Spread the prawns on a grill rack and grill for 3–4 minutes, or until pink and cooked through. Keep warm.
To make the stir-fried greens, heat the oil in a wide, non-stick frying pan over a high heat. Add the pak choi, ginger and soy sauce and cook for 4–5 minutes, or until just wilted. Stir in the sesame oil.
Serve the greens with the prawns immediately.
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