Prawns with carrots, chilli and cumin

Prawns with carrots, chilli and cumin
  • Serves icon Serves 4
  • Time icon Ready in 20 minutes

Use new season carrots for this healthy, low-fat prawns dish, made with carrots, chilli and cumin, based on a stir-fry from the Middle East.

Nutrition: per serving

Calories
157kcals
Fat
6.6g (1g saturated)
Protein
14.7g
Carbohydrates
10.9g (9.3g sugar)
Salt
0.5g
Calories
157kcals
Fat
6.6g (1g saturated)
Protein
14.7g
Carbohydrates
10.9g (9.3g sugar)
Salt
0.5g

Ingredients

  • 500g carrots, sliced on the diagonal
  • 2 tbsp olive oil
  • 300g fresh, raw, peeled cold-water prawns
  • 4 garlic cloves, finely chopped
  • 1 large, mild red chilli, finely sliced on the diagonal
  • Juice of 1 small lemon
  • 1 tsp cumin seeds, toasted
  • Fresh flatleaf parsley, to garnish

Method

  1. Blanch the carrots in boiling water for a few minutes, until just tender but still with plenty of bite. Drain and refresh under cold water until cool.
  2. Heat the oil in a wok or wide pan over a medium-high heat. Add the prawns and stir-fry for 2 minutes, until they’ve all turned pink. Add the garlic and chilli and stir-fry for about 1 minute, then remove from the heat.
  3. Throw the carrots into the same pan, add the lemon juice and stir together. Season with salt, and tip into a large serving bowl. Sprinkle with the cumin seeds and garnish with as much parsley as you fancy.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine