I’ve really started to like chilli flakes. There are so many health benefits to these little red flakes, it would be silly not to use them. They help ease congestion and boost immunity. Some research has suggested that red chilli flakes and other peppers help stimulate metabolism and prevent fat storage. I’m not sure about the quantities that need to be consumed but it’s a good start! 😊 They’re also helpful to diabetics or to those who want to avoid diabetes. Mostly, they’re a great way to bring out taste and can replace salt in a dish altogether! 😊

I made a huuuge bowl of vegetables for this dish and had nearly half left over so I encourage using more prawns to make two servings. 😊

You’ll need:IMG_5477

🔸360-400g raw prawns (I used 180g)

🔸150g broccoli florets

🔸150g mange tout

🔸135g baby corn

🔸2,5cm piece of ginger, sliced into matchsticks

🔸2 cloves of garlic

🔸1 tsp red chilli flakes

🔸2 tbsp olive or sesame oil

🔸a small handful of fresh coriander leaves

🔸juice of one lime

🔸EITHER 2-3 tbsp of sweet chilli sauce OR 2-3 tbsp of dark soy sauce (I chose the latter 👌🏼😌)

Heat the oil in a pan over high heat, stir-fry the ginger, garlic and chilli flakes for a couple of minutes, then add the prawns and cook for 2-3 minutes until pink. Remove from the pan and set aside. Add the broccoli to the pan with a bit of water and cook for 2-3 minutes, then add the mange tout and stir in the soy/sweet chilli sauce, lime juice and coriander. You can pour the prawns back in the pan and mix them with veg or serve the vegetables and spoon the prawns on top. This way you’ll also get that lovely garlicky sauce right on your plate. 😍

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