Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Hot, garlicky chilli prawns — Indonesia.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 400 g raw prawns (shrimp)
- 2 tbsp sambal oelek or chilli paste
- 3 garlic cloves, crushed
- 1 onion, sliced
- 1 tomato, chopped
- 1 tbsp oil
- Juice of 1 lime
- Cauliflower rice or greens, to serve
Method
- Pat the prawns dry so they fry rather than steam.
- Heat the oil in a wok and cook the onion for 4 minutes, until soft.
- Add the garlic and sambal and fry for 1 minute, then stir in the tomato and cook for 2 minutes, until jammy.
- Add the prawns and stir-fry for 3–4 minutes, until pink and just cooked through — don't overcook them.
- Finish with a good squeeze of lime, taste, and serve over cauliflower rice or greens.
Swaps and tips
Check the sambal has no added sugar, or use a plain chilli paste. Pat the prawns dry so they fry rather than steam.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 26 g | 7 g | 2 g | 6 g | 195 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
