Steamed pork & prawn wontons
Low fat but so impressive - you can find the wrappers in freezer cabinets of Asian food stores or speciality food halls
Spiralized Singapore noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 large mooli(daikon radish), 2 courgettes or 3 carrots
- 2 tsp coconut oilor vegetable oil
- thumb-sized piece gingerchopped
- 1 fat red chilli1/2 finely chopped, 1/2 thinly sliced into rings
- 2 fat garlic clovescrushed
- 6 spring onionsfinely sliced
- 1 ½ tbsp curry powder
- 2 tbsp soy sauce
- 1 tbsp teriyaki sauce
- 150g pack raw prawnsroughly chopped
- 100g cooked hamshredded
- 2 large handfuls beansprouts
- corianderto serve
- limewedges, to serve
Nutrition: per serving
- kcal298low
- fat7glow
- saturates3g
- carbs25g
- sugars21g
- fibre10g
- protein29g
- salt4.4g
Method
step 1
Use a spiralizer or julienne peeler to create vegetable noodles – use the large noodle attachment. Set aside.
step 2
Heat the oil in a wok over a high heat. When hot add the ginger, chopped chilli, garlic and spring onions, stir-fry for 30 secs-1 min until just softened. Add the curry powder, soy sauce, teriyaki, prawns and ham and cook for another 2 mins, until the prawns turn pink.
step 3
Add the vegetable noodles and beansprouts, stir around the pan for 1 min more until the noodles have softened a little but still have a nice bite – don’t cook for too long or they will turn watery. Serve scattered with coriander and the sliced chilli, with lime wedges on the side.
