

Spicy prawn stir-fry
Ingredients
- 1 kumarasweet-potatoX/sweet potato, peeled and cut into 2cm chunks
- 1 tablespoon sunflower oil
- 1 eggplantaubergineX, cut into 2cm chunks
- 1 teaspoon chipotle paste
- 2 cloves garlic, crushed
- zest and juice 1 lime or lemon, plus wedges to serve
- 300g peeled and deveined raw prawns
- 150g mangetout
- ½ x 25g bunch fresh coriandercilantroX leaves, to garnish
- 300g brown rice, cooked according to pack instructions, to serve
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Instructions
1 Boil the kumara for 5 min or until almost tender, then drain.
2 Heat the oil in a wok or large non-stick frying pan, then cook the eggplant over the highest heat for 3–4 min until golden. Add the kumara and cook for a further 3 min, stirring. Reduce the heat to medium-high, add the chipotle paste and garlic and cook for 2–3 min until the eggplant is almost tender.
3 Add the lime or lemon zest and juice, 2 tablespoons water, the prawns and the mangetout. Stir-fry for 3–4 min until the prawns are cooked. Scatter over the coriander and serve with the rice and citrus wedges.
Nutrition Info (per serve)
-
Calories 417cal
-
Kilojoules 1745kJ
-
Protein 20.9g
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Total fat 5.8g
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–Saturated fat 1.1g
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Carbohydrates 75g
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–Sugars 6.9g
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Dietary fibre 6.9g
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Sodium 197mg
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Calcium 107mg
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Iron 3.1mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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