Tiger prawn and coriander courgetti
A super healthy and quick supper. By using a spiraliser, the courgette becomes like spaghetti but with fewer carbs! If you only have large courgettes, cut them in half lengthways and scoop out the seeds before spiralizing.
It is essential to try and serve immediately, otherwise the courgettes lose their texture and become watery.
Ingredients
- 6 small courgettes (approx. 115g/4oz each)
- 3 tbsp olive oil
- 6 spring onions, trimmed and sliced
- ½ red chilli, deseeded and finely chopped
- 3 large garlic cloves, finely grated
- 150g/5oz cooked tiger prawns
- ½ small lemon, juice only
- 2 tbsp freshly chopped coriander
Method
Slice the courgettes in half lengthways then put them through a spiraliser to make long courgette spaghetti.
Place a large frying pan over a high heat until very hot. Add the oil, spring onions, chilli and garlic and fry for 10 seconds. Add the prawns and season with salt and freshly ground black pepper. Fry for 1–2 minutes to heat through.
Add two-thirds of the courgetti and the lemon juice along with more seasoning to the pan, and fry quickly over the high heat for 1 minute, or until just wilted.
Turn off the heat, add the remaining courgetti (this will add to the texture) and the coriander and toss together.
Serve at once in warm bowls.
Recipe Tips
If you don’t have a spiraliser, you can use a vegetable peeler to cut thin ribbons of courgetti, about 3mm thick, then use a sharp knife to slice the strips into long thin strips.