Lemongrass and coconut prawns

Eating healthily can be a struggle when entertaining friends or when that weekend feeling strikes and you feel like treating yourself.  This is a great dish for those moments – friends will never guess that this indulgent tasting dish is clean and healthy!  The recipe calls for Tiger prawns but as my local supermarket doesn’t seem to stock these I just go for any that I can find and alter the quantity as needed.  Enjoy!

To serve 4 people:

20 tiger prawns, raw and unpeeled

2 tbsp sesame oil

2 garlic cloves, crushed

2 lemongrass sticks, very finely chopped (Cheat: Use crushed lemongrass in tube, such as Very Lazy)

5cm piece of fresh ginger, peeled and grated (Cheat: Use crushed ginger in tube, such as Gourmet Garden)

1 green chilli, finely sliced

50g creamed coconut

2 kaffir lime leaves, shredded

2 tbsp tamari soy sauce (if you can’t find this and don’t need to avoid gluten then use regular soy)

1 tbsp fish sauce

250g glass rice noodles

a bunch of coriander, to garnish

1 lime, quartered, to garnish

 

Rinse the tiger prawns under cold water.

In a wok, heat the oil and gently fry the garlic, lemongrass, ginger and chilli, until well softened.  Add the creamed coconut and 120ml boiling water, and the kaffir lime leaves.  The sauce should be of thick consistency.  Simmer for approximately 5 minutes; do not allow to boil.

Add the prawns and continue to cook until they have turned pink.

Add the soy sauce and fish sauce to taste.  Add more of both if needed to adjust the flavour.

Meanwhile, cook the noodles according to the packet instructions.

Serve the prawns over the noodles, sprinkled with coriander and a wedge of lime on the side.

(From Clean & Lean Diet Cookbook, James Duigan)