Ingredients (2 servings)

• 300 g zucchini
• 200 g carrots
• 30 g fresh ginger
• chilli
• 2 garlic cloves
• 24 raw prawns, peeled and deveined (tails on)
• as needed scallions for garnish
• as needed cilantro for garnish
• 30 g coconut oil
• whole-grain rice or quinoa for serving

DRESSING

• 40 ml sesame oil
• 30 g cashew nuts
• 25 g cashew nut butter (or alternatively tahini)
• 20 ml soy sauce
• 2 limes
• 40 ml rice vinegar
• 2 tsp coconut blossom sugar

Instructions

1. Cook whole-grain rice or quinoa according to the package.
2. Juice the limes.
3. Blend the dressing ingredients (optionally leaving some cashew nuts behind to roast for serving). Add a bit of water to loosen if necessary.
4. Using a spiraliser, make “spaghetti'' from the zucchini and carrots. If you don’t own a spiraliser, julienne the vegetables.
5. Peel ginger and garlic cloves.
6. Mince chilli, ginger, garlic, scallions, and cilantro separately.
7. Heat coconut oil in a wok or frying pan.
8. Add ginger and chilli. Cook for 1 minute. Then add garlic.
9. Add prawns and cook them while stirring occasionally just until they turn pink (don’t overcook them).
10. Remove from the wok or pan and set aside.
11. Add zucchini and carrots to the wok or pan.
12. Add the dressing, mix and let everything cook over low heat for 1 minute.
13. Serve with prawns and whole-grain rice or quinoa. Garnish with scallions and cilantro.