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