Ingredients
- 300 g prawns (fresh or frozen defrosted)
- 1 diced red pepper (approx. 150g)
- 1/2 diced onion (approx. 75g)
- 2 cloves grated garlic
- 1/2-1 teaspoon cayenne pepper (use the lower end if you don't like it too spicy)
- 1/4-1/2 teaspoon ground black pepper (use the lower end if you don't like it too spicy)
- 1 tablespoon cornflour (mixed into a paste with a tablespoon of water)
- 250 mls veg stock (using 1/2 a stock cube)
- 1 tablespoon light soy sauce
- 1 kcal spray
- 80 g rice (raw weight)
Instructions
- Cook the rice according to packet instructions.
- Meanwhile, heat a pan on a medium heat and spray well with 1 kcal spray.
- Add the onion and sauté for 3-4 minutes until soft.
- Stir in the garlic, cayenne pepper and ground black pepper.
- Add in the red pepper and sauté for a further 3-4 minutes.
- Add in the prawns and cook for about 1 minute before pouring in the stock and light soy sauce.
- Stir in the cornflour and simmer for 1-2 minutes until the sauce starts to thicken.
- Taste and season as required before serving over your cooked rice.
Nutrition
Serving: 1serving | Calories: 321kcal | Carbohydrates: 42g | Protein: 30g | Fat: 2g
