This is the ultimate in fast food dishes.
I love food like this. It’s super healthy, ridiculously delicious and literally only takes a couple of minutes to knock up.
This is the type of salad that salad dodgers will be able to get on board with as there isn’t even the slightest hint of a lettuce leaf. That doesn’t mean that it isn’t packed full of goodness though. The prawns are a great source of protein and will keep you feeling fuller for longer, so you won’t be tempted to snack, whilst the burst of chilli helps to get your metabolism going. Ginger is one of my favourite ingredients and is so incredibly good for you. It’s amazing at settling tummies, it helps to boost the immune system and has anti-inflammatory effects. If I feel as though a cold might be about to pounce on me, I gobble lots of ginger and I swear it deters the cold!
This honestly takes less than 5 minutes to make. I really love warm salads, for me they combine all the fresh flavours of Summer with the comforting warmth of Autumn days.
- 12 medium-large raw prawns, preferably big juicy ones from your fishmonger, just make sure they are peeled. Of course this also works will supermarket prawns, it's just a little less special and those prawns havent had such lovely lives
- 4 baby courgettes or 1-2 courgettes
- 2 tablespoons sunflower oil
- zest and juice of 1 lime
- 2 heaped teaspoon fresh ginger, grated
- 1 fresh red chillies, deseeded and finely chopped
- 180g peas, frozen
- 1 small handful chopped fresh coriander
- 1 tablespoon low-salt soy sauce
- 1 teaspoon fish sauce
- 2 spring onions, sliced
- First, if you have bought prawns from the fishmonger, you may need to de-vein them. You just do this by running a knife along their backs and taking out the little black thing. This is actually their intestine, so it's not very delicious to eat.
- Regardless of how big the prawns are or where you bought them, make the cut down the back of them anyway as it makes them look much prettier and increases their surface area, so that there is more prawn to soak up flavour.
- Get everything ready before you begin... Finely slice the courgettes, and the spring onions zest the limes and grate the ginger.
- Now, place a wok (if you have one) or a frying pan over a hot heat and allow to get very hot.
- Once the pan is smoking hot, add the oil, prawns, courgettes, lime zest and ginger. Stir-fry for around 1 minutes, then add the peas. Cook for another minute until the peas are cooked and the prawns are lightly golden. The courgettes should still have a lovely crunchy bite to them.
- Now, remove from the heat, and allow to cool for 30 seconds before adding your lime juice, chilli, spring onions and coriander.
- Serve straight away.