I enjoy using chilli flakes in recipes. There are so many health benefits to these little red flakes that it would be silly not to use them. Some research has suggested that red chilli flakes and other peppers help stimulate metabolism and prevent fat storage although I’m not sure about the quantities that need to be consumed but it’s a good start. They’re also helpful to diabetics and can help ease congestion and boost immunity. Mostly, they’re a great way to bring out taste and can replace salt in a dish altogether. This dish is all about the lovely kick from the chilli and ginger and with a side of colourful vegetables, it’s health on a plate.
- ~360-400g raw prawns
- 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 used soy sauce)
Heat oil in a pan over high heat. Stir-fry the ginger, garlic and chilli flakes for a couple of minutes, add prawns and cook for 2-3 minutes until pink then remove from the pan and set aside. Put broccoli florets in 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. Then pour the prawns back in the pan and mix them with veg and serve as stir fry or plate the cooked vegetables first and spoon prawns on top. Whichever option you choose, this dish is delicious down to the very last bite.
Energy per serving (1/2 recipe): 386kcal, 38g protein, 12g carbs, 17g fat (from the oil).