Sunday, 10 May 2015

Lets get spiralizing #1 ~ Prawn & Chilli Stir Fry | Lifestyle

We all know the importance of healthy eating, it's drilled in to us so regularly that a lot of us (myself included!) rebel against these policies. However, I do eat my five a day, and always ensure I have a home cooked meal every day, usually a standard English meat and two veg deal. Now I'm not all for clean eating as I don't find meals particularly interesting, but I've slowly been introducing a new way of eating (or diet as some of you may wish to call it) into my life, mindful eating. According to LV's blog post on mindful eating, there are suggestions that this isn't a new diet and that has been going for centuries. This is very similar to my way of life in China, ensuring that you listen to your body, chewing your food well and savouring the taste, and not giving your body constraints to only eating three times a day. I like this, and it works well for me. Me and my spiralizer.

I love the spiralizer, it's easily become the most used kitchen item I own, aside for my Nutri Bullet. It arrived with an amazing recipe book too, and I've certainly tried more than a couple of recipes out of out. I decided to narrow it down to my two favourites and blog about them. This post is dedicated to the prawn and chilli stir fry.

This recipe serves one, I double up on the ingredients for two servings. Simple really.

Carrots weighing 300g
2 tsp olive oil
1 garlic clove, crushed
1/2 red chilli, deseeded and finely chopped (I used dried chilli flakes)
1/2 onion, chopped
750g trimmed green beans
150g king prawns/jumbo shrimp
salt and pepper to taste
1. Top, tail and peel the carrots and use the straight/slicer blade to turn into thin ribbons (if you don't have a spiralizer you could cut into thin strips). 

2. Gently heat a large non-stick frying pan on the hob with the olive oil and sauté the garlic, chilli and onions for 2 minutes.

3. Add the prawns and green beans and cook for two minutes longer.

4. Add the carrot ribbons and quickly move around the pan for two minutes or until the prawns are cooked through.

5. Season and serve.
*This blog post contains product sample(s) or has been compensated, all opinions are my own. 

1 comment:

  1. I have been loving making courgetti (I don't own a spiralizer but have been using my faithful julienne peeler to get a similar effect!) but I haven't thought about the carrot potential - thanks for giving me some new ideas!! x