Prawns are a high source of protein, but slightly high in carbs. This dish however is still pretty healthy. Add more veg such as onions if you want to, it won’t increase the levels very much. Snow peas or sugar snaps are lovely and crunchy, so try those if you like them! There are a lot of prawns in this dish, by all means keep some for later! Like beanshoots? They are also low in calories, fat and carbs.
Serves: 1 X 500ml food pots
Preparation Time: 5 minutes
Cooking Time: 10 minutes
- 3tbsp groundnut or sunflower oil
- 2 large garlic cloves, sliced thinly
- 1 pepper (any colour) cored and thinly sliced
- 250g raw, peeled tiger or jumbo prawns
- 2tbsp soy sauce (you can use sweet chilli sauce if preferred but it contains sugar)
- 120g baby spinach leaves
- Heat a large frying pan or wok until you can almost see a ‘heat haze’. Add 2tbsp oil and toss in the garlic slices.
- Stir-fry until they start to turn golden, then using a slotted spoon, quickly remove the garlic onto kitchen paper to drain.
- Toss in the pepper and stir-fry for 1 minute or so until softened. Add the remaining 1tbsp oil.
- Toss in the prawns and gently stir-fry for another 2-3 minutes until cooked and a deep pink colour.
- Add the soy sauce.
- Throw in the spinach and stir-fry until it begins to wilt.
- Return the peppers and garlic to the pan or wok, stir, then tip into your food pots immediately.
Calories 269, Fat 18g, Saturates 3g, Carbohydrates 7g, Sugar 0g, Fibre 2g, Protein 21g, Salt 3.38g