Tuesday, 5 July 2016

Prawns and greens (AIP)

prawns_with_salads_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
prawns_with_salads_AIP
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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