This recipe for Garlic Prawns may seem indulgent, but when paired with healthy low GI lentils, it makes a flavoursome guilt-free meal.
400g raw peeled tiger prawns, thawed if frozen
2 tbsp groundnut oil
2 large cloves garlic, crushed
zest and juice 1 lime
250g Puy lentils
2 medium red chillies, seeded and finely chopped
1 medium red onion, finely chopped
2 tbsp soy sauce
1 tbsp rice vinegar or white wine vinegar
3 tbsp Canderel granules
4 tbsp vegetable stock
410g can Baby corn, drained and cut into quarters
small bunch coriander, chopped
Put the prawns into a bowl, add 1 tablespoon of the oil, the garlic and lime zest, turn to coat evenly then set aside.
Put the lentils in a sieve and rinse under cold water, then cook in a pan of simmering water for 20 minutes, or until tender.
Meanwhile, heat the remaining oil in a small frying pan, add the red chilli and onion and cook for 1 minute then take off the heat and stir in the soy sauce, vinegar and Canderel.
Drain the lentils, return to the pan and add the stock and baby corn and heat together. Take off the heat, add the dressing mixture from the small pan, stir into the lentils then cover to keep warm.
Heat a large frying pan until really hot, add the prawns and stir fry for 1-2 minutes until they have turned pink and lightly golden.
Add the lime juice and toss together.
Fold the coriander into the lentils, turn onto a hot serving dish and top with the prawns and pan juices.
Recipe provided by Canderel.