Tuesday, 26 July 2016

Green stir-fry with prawns (AIP)

Broccoli, spinach and samphire with king prawns

You will need (feeds 2 to 3):
1 medium-small head broccoli
200 g young spinach leaves
200 g samphire
300 g raw king prawns
2 large onions
2 garlic cloves
2 cm fresh ginger
small bunch flat leaf parsley
5 tbsp coconut oil

1. Wash the samphire in plenty of water to separate any grit remained on them, cut off any tough ends. Break the broccoli into florets, quarter the bigger ones, halve the smaller florets.
2. Bring two pans of water to the boil. Put the samphire into one and the broccoli florets into the other pan. Blanch both veg for a minute or so. Fish them out and put them on separate plates. Set aside.
3. Prepare the king prawns: put the prawns into boiling water and cook on medium heat for 2 mins, then drain well.
4. Thinly slice the garlic and the ginger. Cut the onions into slim wedges. Rinse the spinach leaves, drain well. Rinse and roughly chop the parsley.
5. Heat the wok. Melt 2 tbsp coconut oil. Add the thinly sliced garlic and ginger and toss for a minute or two until aroma is released. Add the onion wedges and toss for 2 to 3 mins until they are translucent. Transfer the content of the wok into a pyrex.
6. Add 1 tbsp coconut oil to the wok and stir-fry the broccoli florets for 2 mins, then transfer them to the onions in the pyrex.
7. Add the last 2 tbsp coconut oil to the wok and stir-fry the pre-cooked, well drained king prawns for 2 mins.
8. Add back the onions-garlic-ginger-broccoli from the pyrex and the blanched samphire. Toss to combine.
9. Sprinkle the young spinach leaves and the roughly chopped parsley on top. Cover with a lid and let it soften for a minute or so.
10. Gently toss then serve. Enjoy!

Tip: Season with coconut aminos if you fancy.

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