Juice of 2 limes
1 tbsp fish sauce
2 tsp brown sugar
1 tbsp soy sauce
1 tbsp vegetable oil
1 tbsp red curry paste
300g raw prawns, peeled
4 heads pak choi, quartered
2 tbsp peanuts, chopped
Handful of sesame seeds
2 spring onions, finely chopped
- In a bowl, combine the lime juice, fish sauce, brown sugar and soy sauce. Stir until the sugar has dissolved.
- Heat half of the oil in a pan over a medium heat. Cook the curry paste for one minute, then add the prawns and cook for 2-3 minutes until pink. Transfer to the bowl with the dressing.
- Add the remaining oil to the pan and turn the heat to high. Cook the pak choi for 3-4 minutes until lightly charred.
- Divide the pak choi between two serving plates and spoon over the prawns and the dressing. Sprinkle with chopped peanuts. Serve as a lunch or starter, or add some rice to enjoy as a dinner.
284kcals, 13.9g fat (2.7g saturated), 11.8g carbs (5.9g sugars), 26.7g protein, 2.4g fibre, 1.636g