STIR-FRIED SHRIMP COURGETTI WITH PEANUT BUTTER SAUCE
Spiralized vegetables are a slimming alternative to pasta and noodles and surprisingly filling. Vegetarians can substitute extra vegetables or tofu for the tiger prawns.
SERVES 4
PREP 15 MINUTES
COOK 5 MINUTES
4 courgettes (zucchini)
2 carrots
1 tbsp peanut (groundnut) or vegetable oil
2 garlic cloves, crushed
1 red chilli, diced
450g (1lb) raw tiger prawns (shrimp)
a handful of coriander (cilantro), chopped
40g (1½oz/¼ cup) roasted peanuts
sea salt and freshly ground black pepper
cooked rice, to serve (optional)
PEANUT BUTTER SAUCE
4 tbsp smooth peanut butter
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp soy sauce
1 tsp clear honey or maple syrup
juice of 1 lime
Make the peanut butter sauce: beat all the ingredients together in a bowl or jug until well blended and creamy.
Spiralize the courgettes and carrots using blade C. Alternatively use a julienne peeler or a mandolin slicer if you prefer thicker ‘noodles’.
Heat the oil in a wok or deep frying pan (skillet) set over a medium heat. Add the courgettes and carrots and stir-fry for 2 minutes.
Stir in the garlic and chilli and add the prawns. Cook, tossing occasionally, for about 2 minutes until they turn pink. Stir in the peanut butter sauce, adding a little water if it’s too thick, and cook for 1 minute – just long enough to heat through. Check the seasoning.
Stir in the coriander and divide among four serving bowls. Sprinkle with peanuts and serve with rice (if using).