A low-fat, low-calorie spicy prawn dish that's nutritious, comforting and quick to make.
Ingredients
- 400g new potatoes, quartered
- 2 tbsp olive oil
- 2 shallots, finely chopped
- 1 tbsp ras el hanout
- Good pinch of cayenne pepper
- 75ml white wine
- 400g can cherry tomatoes
- 300g raw king prawns, peeled but with tail shells intact
- 2 tbsp chopped fresh coriander
Method
- 1. Cook the potatoes in a pan of boiling salted water for 5 minutes, then drain. Meanwhile, heat the oil in a frying pan and gently fry the shallots and spices for 5 minutes.
- 2. Add the wine and reduce by half. Add the tomatoes and potatoes, season and simmer for 10 minutes.
- 3. Add the prawns and bubble for 3-4 minutes until the prawns are cooked. Stir in the coriander and serve.
Nutritional info
Per serving: 218kcals, 6.7g fat (1g saturated), 16.5g protein, 21.1g carbs, 4.8g sugar, 0.5g salt
Chef's tip
For a milder prawn and potato dish, omit the ras el hanout and cayenne pepper and add 1 tbsp sweet paprika. Swap the wine for crème fraîche and use parsley instead of coriander.