This was one of those throw-togethers that came about as a way to use up a few bits and pieces that were hanging around in the fridge and in or on various assorted cupboards and shelves, and generally threatening to outstay their welcome.
It made for an excellent speedy lunch, but would work just as well as a supper.
Sweet and Sour Hot Prawns with Zucchini Noodles
- the juice of 1 lemon
- the juice of 1 orange
- 1 tbsp tomato purée
- 200g cooked prawns, defrosted if frozen
- a 1 inch piece of ginger, peeled and finely sliced
- 4 cloves of garlic, peeled and finely sliced
- 1 large, hot chilli, such as a Habanero / Scotch Bonnet, finely chopped
- 3 spring onions (scallions), whites and greens separated, and both finely sliced
- 1 stalk of celery, finely sliced on the diagonal
- half a medium courgette / squash / zucchini
- 1 tsp 5 spice powder
- coconut oil
- Place the lemon juice, orange juice, and tomato purée in a small saucepan. Bring up to a low simmer, and continue to cook until the mixture has reduced and thickened up a little. Set aside.
- Make noodles out of the courgette / squash / zucchini – I use my trusty Westmark Spiromat. If using a spiral cutter you may have to break the noodles down into more manageable lengths. Set aside.
- Heat 2 tbsp of coconut oil over medium high heat in a non-stick wok. Stir fry the spring onion whites, celery, chilli, garlic, and ginger for about 2 – 3 minutes. Add the 5 spice powder, and continue to stir fry for about 2 minutes more, adding a splash of water if things threaten to burn or stick.
- Add the lemon juice, orange juice, and tomato purée mixture. Continue to stir fry for a further 1 minute, or until you have a sauce with the consistency you’re after.
- Add the prawns, and stir fry until just heated through, about 1 minute or so.
- Remove the wok from the hob, and stir in the courgette / squash / zucchini noodles.
- Serve, garnished with the spring onion greens. This dish goes especially well with a green or Jasmine tea.