INGREDIENTS Serves 4
Per serving 255 kcal 29g carbs 5.8g fat 20.4g protein
340 g raw king prawns
4 tbsp half fat creme fraiche
1 lemon
2 tbsp grated parmesan
150 g (3 nests) wholewheat noodles
Half a cucumber
Half a fish stock cube
Grate the lemon skin to make the zest and mix with the creme fraiche and parmesan.
Use a spiraliser for the cucumber if you have one, if not cut it into thin strips. Meanwhile cook the noodles according to the pack instructions but add the fish stock cube to the water while cooking them. Drain when they are cooked, leaving a couple of tablespoons worth of the liquid in the pan. Add the prawns and the creme fraiche mixture. Cook on a low heat until the prawns have cooked and turned pink,stirring to stop it sticking. This will only take a few minutes. Add the cucumber and a squeeze of fresh lemon juice and give it a good stir, its now ready to serve. Enjoy !
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