Chilli and Coriander Prawns/Shrimp
Recipe: #15892
November 13, 2014
Categories: Shrimp, Asian, Fathers Day, Mothers Day, Grilling (Outdoor) Diabetic, Gluten-Free, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Spices, Spicy, more
"We love seafood - from Australian BH&G Diabetic Living. TIP 1 You can slice up your own selection of fresh vegetable for this recipe. TIP 2 For a lower salt option replace the prawns with 150 grams skinless chicken breast fillet thinly sliced. We prefer to remove the tails"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (427.7 g)
- Calories 433.7
- Total Fat - 4.4 g
- Saturated Fat - 0.6 g
- Cholesterol - 188.9 mg
- Sodium - 1174 mg
- Total Carbohydrate - 73.9 g
- Dietary Fiber - 4.9 g
- Sugars - 4 g
- Protein - 25.2 g
- Calcium - 133.9 mg
- Iron - 1.8 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put the prawns in a medium bowl and add the ground chillies, chilli flakes and ground coriander and toss to coat and set aside.
Step 2
Put the noodles in a medium heatproof bowl and cover with boiling water and set aside for 1 to 2 minutes and then drain well and separate the noodles with a fork.
Step 3
Heat the oil in a wok on high and add the vegetables and cook stirring for 1 to 2 minutes or until just tender and then add the noodles and toss to combine and transfer to a medium bowl and add the sweet chilli sauce and soy sauce and toss to combine and set aside.
Step 4
Preheat a barbecue plate to medium high and spray the prawns with cooking spray and toss to coat and then put the prawns on the barbecue plate and cook tossing occasionally for 3 to 4 minutes or until the prawns just change colour.
Step 5
Divide the noodle mixture between bowls and top with the prawns and coriander leaves to serve.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the vegetables for this recipe, look for a variety of colors for a more visually appealing dish.
- For a healthier option, choose low-sodium soy sauce and reduced-sugar sweet chili sauce.
- Substitute the shrimp with firm tofu cubes for a vegan-friendly option. The benefit of this substitution is that it provides a protein-rich meal that is free of animal products.
- Substitute the egg noodles with quinoa for a gluten-free option. The benefit of this substitution is that it provides an alternative source of carbohydrates that is free of gluten.
Vegetarian Option Replace the prawns with 150 grams of firm tofu, cut into cubes and lightly spray with cooking spray. Cook the tofu in the wok for 3-4 minutes or until golden. Add the vegetables, noodles, sweet chilli sauce and soy sauce and toss to combine.
: Coconut Rice
: Coconut Rice is a fragrant and delicious side dish that pairs perfectly with the Chilli and Coriander Prawns. The subtle sweetness of the coconut compliments the spiciness of the prawns and adds a creamy texture to the dish.Tomato and Avocado Salad: Tomato and Avocado Salad is a light and refreshing side dish that pairs perfectly with the Chilli and Coriander Prawns. The creamy avocado adds a nice texture to the salad, while the tomatoes provide a burst of flavor. The acidity of the tomatoes also helps to balance out the spiciness of the prawns.
FAQ
Q: How long do I need to cook the prawns? A: Cook the prawns on the barbecue plate for 3 to 4 minutes or until they just change colour.Q: What is the best way to store prawns?
A: Store prawns in an airtight container in the refrigerator for up to two days. To keep them for longer, wrap the prawns in freezer-safe plastic wrap and store them in the freezer for up to three months.
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Fun facts:
Fun Fact 1: The combination of chilli and coriander in this recipe is a popular combination in many South American cuisines, especially in Brazil, where it is known as 'tempero baiano'. It was popularised by the late Brazilian chef, Alex Atala, who was well-known for his use of Amazonian ingredients in his cooking.
Fun Fact 2: This recipe is inspired by the Australian magazine, Better Homes and Gardens Diabetic Living. The magazine was first published in 1948 and is now one of the most popular lifestyle magazines in Australia.