Nelly’s Thai prawn rice salad (Serves 4) Cals 275pp

This is now one of my favourite lunches! I want to try as a hot stir fry but absolutely love it this way!

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1 large or 2 small pak choi
2 carrots
1 medium red pepper
6 spring onions
240g whole grain rice
4tbsp reduced salt soy sauce
30g ginger paste
1 red chilli
2 garlic cloves
2 limes
200g raw king prawns, peeled and deveined
Fresh coriander

1. Begin by cooking your rice as per packet instruction. Chop your pak choi, thinly slice the pepper and spring onions. Peel the carrots and grate. Divide the salad between 4 portions.

2. Mix your dressing of soy, ginger, chilli, lime juice and garlic. Pour into a non stick wok and heat, add your prawns and cook on a low heat covered if possible and mixing a few times until prawns are cooked. Remove with the sauce and leave to cool.

3. Once cooked run cold water over the rice to cool quickly. Rinse well and divide between the salad, mix well. Refrigerate until the prawns have cooled.

4. When the prawns are ready divide them and the sauce between the rice mixtures and mix well.

You are now ready to serve with the fresh coriander

Nutrition per portion*
Calories 275
Protein 14g
Carbohydrate 50g
Fat 2g
Fibre 3g

I finished with some yummy Thai flavoured mixed seeds I picked up in the salad aisle of my supermarket. And some mango chilli sauce although normally use sweet chilli. Nom! X

*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.
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