- 2.5cm piece fresh ginger, grated
- ½ red chilli, deseeded and finely chopped
- 1 clove garlic, sliced
- juice 1 lemon
- ¼ cup spread
- 2 leeks, sliced
- 200g cooked peeled, deveined tiger prawns
- 200g tinned cannellini beans in water, rinsed
1 Using a food processor or pestle and mortar, make a paste with the ginger, chilli, garlic and lemon juice.
2 Melt the spread in a large frying pan over a medium heat. Add the leeks and cook for 3–5 min until soft. Tip in the ginger paste and sauté for a couple of min. Add the prawns and beans and cook for 2 min more or until heated through.
3 Divide between 2 bowls, then sprinkle with ground black pepper to serve.
Serve with brown rice.
Nutrition Info (per serve)
Total fat 18.8g
–Saturated fat 4g
Dietary fibre 12.2g
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