For this dish, the bigger the prawn the better. Tiger prawns from South East Asia are the largest and in my opinion the best tasting.
228 CALORIES | 4.5G FAT | 0.8G SATURATES | 3.5G CARBS | 2G SUGAR | 1.6G SALT | 42G PROTEIN | 3G FIBRE
SERVES 4
900g large raw tiger prawns
1 tablespoon olive oil
juice of ½ lemon
4 garlic cloves, finely chopped
1 tablespoon coconut aminos
6 heads pak choi, leaves separated
a handful of flat-leaf parsley, finely chopped
1. Keep the head on each prawn but peel the body and devein it by slicing through the back. Take out the dark line and discard it.
2. Spray a large non-stick sauté pan with a little olive oil, place on a high heat and cook the prawns for 2–3 minutes on each side, depending on how big they are.
3. Add the lemon juice, 2 garlic cloves and soy sauce, then take off the heat and stir fry for a minute while the pan is still hot. Leave to stand.
4. In another pan, heat 1 tablespoon olive oil and, when hot, stir-fry the pak choi for about 3–5 minutes. Add the remaining garlic, then cook for a further minute.
5. Serve the prawns with the pak choi, a scattering of parsley and a fresh squeeze of lemon.
TIP
I recommend you keep the heads of the prawns on for cooking as there is so much flavour there. You can eat them too if you like – they are tasty – but it’s up to you!
