PER SERVING
SERVES 4
136 CALORIES
1.4G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 10 MINUTES
1 small white onion, finely chopped,
1 garlic clove, crushed
225g chestnut mushrooms
175g uncooked prawns
1 × 500g packet tomato passata
zest and juice of 1 lemon
1 tablespoon chopped fresh chives
salt and freshly ground black pepper
1 Heat a non-stick wok or frying pan, and dry-fry the onion and garlic for 3–4 minutes or until soft without colour.
2 Add the mushrooms and prawns and, as the prawns start to colour, pour in the tomato passata, then add the lemon zest and juice and chopped chives.
3 Bring the sauce to the boil, then check if the prawns are cooked, and season with salt and black pepper.
4 Serve with boiled rice and steamed green vegetables.
TIP Don’t overcook the prawns or they will become tough
