Tuesday, 5 July 2016

Prawns and greens (AIP)

Stir-fried king prawns with three salads

I prefer to serve three kind of salads with the protein meal so the plate looks like a little protein with a lot of veg. It is filling, satisfying, appealing, tasty and nutritious.

You will need (feeds 3 to 4):
300 g raw king prawns, fresh or frozen
bunch of spring onions (without the green ends)
2 tbsp coconut oil

250 g rainbow chard
1 tbsp coconut oil

400 g baby courgettes
2 tbsp coconut oil

2 young carrots
1 small to medium kohlrabi
1 celery stick
4 radish
greens of the spring onion
1 tbsp apple cider vinegar
4 tbsp olive oil
1. Peel and julienne the carrots and the kohlrabi. Thinly slice the celery stick. Cut the radish into not too thick wedges. Finely chop the onion greens (about 1/3 of a cup). Put all the prepared veg into a mixing bowl, season with apple cider vinegar and olive oil. Mix thoroughly.
2. Put the raw king prawns into boiling water and cook for 2 mins. Drain.
3. Rinse and roughly chop the rainbow chard (yellow, orange, red stalks). In a wide pan melt 1 tbsp coconut oil, add the chopped chard, stir and fry for a minute or two, then cover with a lid and gently cook, more like soften for 4 to 5 mins. Transfer into a pyrex to keep it warm.
4. Rinse the baby courgettes, cut off both ends then halve them lengthwise. Melt 2 tbsp coconut oil in the pan, add the prepared courgettes, stir and fry for a few minutes, then cover with a lid and let it soften for 3 to 4 mins. Transfer into a separate pyrex to keep it warm.
5. Melt another tbsp coconut oil add the spring onions (the white endings, cut in half lengthwise), stir-fry for 2 to 3 mins, push them on the side, add another tbsp coconut oil with the precooked prawns. Stir-fry for a few minutes, until the prawns start to get some light colour.
6. Serve the onion prawns with the three salads. Enjoy!

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