Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 11/02/2025. See terms.
Join now
Chilli and garlic prawns with parsley dressing

Chilli and garlic prawns with parsley dressing

3
Points®
Total Time
1 hr 10 min
Prep
20 min
Cook
20 min
Serves
6
Difficulty
Moderate
Marinate the prawns in chilli and garlic for 30 mins before you add them to the stir-fry

Ingredients

Garlic

2 clove(s), crushed

Fresh red chilli

2 whole, seeded, chopped

Fresh lemon rind

2 tsp, grated

Olive oil

2½ tbs

Lemon juice

2 tbs

Raw peeled prawns

800 g, peeled, deveined, tails intact

Fresh flat-leaf parsley

⅔ cup(s), leaves

Red onion

1 medium, thinly sliced

Cherry tomatoes

400 g, grape, halved

Green string beans

200 g, sliced

Canned chickpeas, rinsed and drained

2 400g can

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine the garlic, chilli, lemon rind, 1 tablespoon of oil and half the lemon juice in a shallow glass or ceramic dish. add the prawns and turn to coat. cover and place in the fridge for 30 minutes to marinate.
  2. Place the parsley and the remaining oil and lemonjuice in a food processor and process until smooth,adding a little water if necessary. season withsalt and pepper.
  3. Lightly spray a non-stick frying pan with oil. Heat over high heat. Cook the prawn mixture, in 2 batches, for 2-3 minutes or until golden. Transfer to a plate and cover to keep warm.
  4. Return the pan to medium-high heat. Cook the onion, stirring, for 3-4 minutes or until golden. Add the tomato and beans and cook for 3-4 minutes or until the beans are almost tender. Add the chickpeas and prawns. Cook for 1-2 minutes or until heated through. Serve drizzled with the parsley dressing.

You might like

You might like