Chilli and garlic prawns with parsley dressing
3
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Marinate the prawns in chilli and garlic for 30 mins before you add them to the stir-fry
Ingredients
Garlic
2 clove(s), crushed
Fresh red chilli
2 whole, seeded, chopped
Fresh lemon rind
2 tsp, grated
Olive oil
2½ tbs
Lemon juice
2 tbs
Raw peeled prawns
800 g, peeled, deveined, tails intact
Fresh flat-leaf parsley
⅔ cup(s), leaves
Red onion
1 medium, thinly sliced
Cherry tomatoes
400 g, grape, halved
Green string beans
200 g, sliced
Canned chickpeas, rinsed and drained
2 400g can
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine the garlic, chilli, lemon rind, 1 tablespoon of oil and half the lemon juice in a shallow glass or ceramic dish. add the prawns and turn to coat. cover and place in the fridge for 30 minutes to marinate.
2
Place the parsley and the remaining oil and lemonjuice in a food processor and process until smooth,adding a little water if necessary. season withsalt and pepper.
3
Lightly spray a non-stick frying pan with oil. Heat over high heat. Cook the prawn mixture, in 2 batches, for 2-3 minutes or until golden. Transfer to a plate and cover to keep warm.
4
Return the pan to medium-high heat. Cook the onion, stirring, for 3-4 minutes or until golden. Add the tomato and beans and cook for 3-4 minutes or until the beans are almost tender. Add the chickpeas and prawns. Cook for 1-2 minutes or until heated through. Serve drizzled with the parsley dressing.
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