Sambal Prawn, Pepper & Spinach Stir-Fry

Per serving

Calories

339

Protein

43 g

Carbs

26 g

Fat

7 g

Fibre

8 g

Vitamins and minerals, % of a day’s needs

• Iron27%
• Vitamin D1%
• B1281%
• Zinc34%
• Magnesium41%
• Omega-352%
• Calcium21%
• Potassium30%
• Vitamin C298%
• Vitamin A39%
• Riboflavin29%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 350 g Prawn
• 250 g Bell pepper
• 200 g Broccoli
• 150 g Fresh spinach
• 40 g Spring onion
• 30 g Sambal paste
• 20 ml Lime juice
• 3 cloves Garlic
• 12 g Ginger
• 2 tsp Vegetable oil
• 1 tsp Salt

Method

1. 1

   Pat the 350g of prawn dry, slice the 250g of bell pepper, break the 200g of broccoli into small florets, slice the 40g of spring onion, crush the 3 cloves of garlic and grate the 12g of ginger.

2. 2

   Heat 2 tsp vegetable oil in a wok over high heat, add the prawns in one layer and cook for 2 minutes, turning once, until they have just turned opaque and curled, then lift them out.

3. 3

   Add the garlic and ginger to the same wok over medium-high heat for 30 seconds until fragrant, then stir in the 30g of sambal paste and 1 tsp salt for another 30 seconds until it darkens.

4. 4

   Add the broccoli florets and pepper strips and stir-fry over high heat for 4 minutes, keeping them moving, until the broccoli is bright green and the peppers have caught colour at the edges.

5. 5

   Return the prawns, add the 150g of fresh spinach and the sliced spring onion and toss over high heat for 1 minute until the spinach has just wilted, then take the wok off the heat and stir in the 20ml of lime juice.