Prawns with Spring Onions and Crispy Potatoes
Rate this recipe

Must Login

Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
349
Fat
10.6g
Saturated Fat
1.9g
Carbs
32.3g
Sugars
2.8g
Protein
32.4g
Fibre
2.9g
Sodium
0.327g
Ingredients
Green Salad
Method

Prawns with spring onions and crispy potatoes

Serves 4

 

600g baking potatoes, scrubbed

2 tbsp plus 1 tsp olive oil

1 red and 1 green pepper, chopped

1 green chilli, chopped (optional)

2 garlic cloves, crushed

3 spring onions, white and green parts separated and thinly sliced

500g prawns, peeled and deveined

3 tsp fajita spice powder

Salt and black pepper

 

To serve:

Green salad

 

1 Prick the potatoes all over with a fork and microwave for 1½ minutes on each side. Once they’re cool enough to handle, chop them into 1cm cubes.

2 In a large nonstick pan, heat two tablespoons of olive oil over a medium-high heat. Add the potatoes and cook for eight minutes.

3 Add the peppers and chilli (if using) and cook for 5-6 minutes, stirring occasionally, until the potatoes are golden brown and crispy. Add the garlic and the whites of the spring onions and cook for one more minute. Transfer the vegetables to a plate and set aside.

4 In the same pan, heat the remaining oil. Add the prawns and sprinkle them with the fajita seasoning. Cook for 5-6 minutes, stirring occasionally, until the prawns are pink all over.

5 Return the potatoes and spring onion whites to the pan and toss everything together. Season and top with the greens of the spring onions, then serve with a salad.

 

 

Per Serving 349kcals, 10.6g fat (1.9g saturated), 32.3g carbs, 2.8g sugars, 32.4 g protein, 2.9g fibre, 0.327g sodium