PRAWN AND COURGETTE NOODLES

AvatarCarina ClaassensFish & seafoodRecipes

Australian nutritionist and health blogger Jessica Sepel’s book, The Healthy Life, R375, (Pan Macmillan SA), is filled with wholefood recipes, which mostly cater for gluten and sugar-free diets as well as paleo and vegan ones, and you’ll find step-by-step guidelines to nutrition and wellness. Try this tasty, low-carb spin on seafood pasta by making noodles out of veggies

INGREDIENTS

  • 2 courgettes
  • 2 cloves garlic, crushed
  • 1T sesame oil
  • 1T tamari
  • 1 red chilli, seeded and thinly sliced (or to taste)
  • juice of 1 lime
  • 1 red or green pepper, thinly sliced
  • 2 spring onions, thinly sliced
  • 300g peeled tiger or king prawns, tails on (about 700g unpeeled)
  • 1T fish sauce (optional)
  • 4Tcashews
  • lime wedges and coriander sprigs (to serve)

METHOD

  1. To make the courgette pasta, leave the skin on and, using a vegetable spiraliser or peeler, cut the courgette into noodle-like strips.
  2. To a large frying pan or wok over a medium–low heat, add the garlic, sesame oil, tamari, chilli and lime juice. Cook for 1 minute.
  3. Add the pepper and spring onions and cook for 5 minutes or until tender. Add the courgette strips and toss through well.
  4. Add the prawns and fish sauce, if using, and continue to cook for another 3 minutes, stirring until the prawns are cooked through. Taste, and add extra sesame oil and tamari if needed.
  5. Scatter over the cashews and serve with lime wedges and coriander.

COOK’S NOTE You can also try konjac noodles instead of courgettes.

This recipe serves 4