Prawns and vegetables
Ciao, lovely lot! How are you?
Today's recipe will be a low calorie, under 20 minutes dish with prawns and vegetables. I am obsessed by sea food in general and king prawns are definitely one of my favourites as they are delicious, incredibly quick to prepare and super versatile.
Ingredients for 2:
-A small broccolo
-A paprika pepper
-6 long beans
-350 gr king prawns
-A small bunch of fresh parsley
-A small bunch of fresh dill
-Chilli flakes (optional)
-Extra virgin olive oil
-Sriracha sauce to garnish (optional)
First start taking the skin off the king prawns. In order to be more sustainable and reuse all the scraps, instead of throwing them away, I keep the skin and the heads to make a wonderful broth that once filtered with a thin colander, will add extra flavour to steamed rice if you would like some carbs as side.
After that, prepare the marinade:
Place the prawns in a bowl and squeeze the lime and the orange on them, then add 3 tablespoons of white wine, 2 tablespoons of soy sauce, grated ginger, chilli flakes and half a teaspoon of turmeric powder.
Now you can carry on with the vegetables. Wash them and then slice the leek first as it will go in the wok pan before the rest to make a nice base.
Drizzle the pan with some olive oil and some chilli flakes and then a throw the leek in the pan and set on high heat.
While it is warming up, carry on with the other vegetables. Wash them well and the cut them into rather chunky bits.
Add in the wok with the leek the pepper and the long beans and let them cook for 5 minutes.
Clean and cut the broccoli now as they will join the rest of the vegetables together with the prawns for last since they took less to cook.
The prawns and the broccoli will take only a few minutes to be fully cooked. The prawns will turn light orange and the broccoli will keep their bright green and the crunchy consistence (overcooked broccoli are dull green and soft).
To make them pretty, take the out from the wok pan with the chopsticks and place them on the plate carefully to balance the colours and then if you like add some Sriracha sauce around it.
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