Thai sweet chilli prawn

Serves: 4
Prep: 5 Min
Cooking: 10 Min

Nutrition per portion
Calories 300 kCal 15%
Fat 6g 9%
– Saturates 0.5g 3%
– of which Sugars 50gg 56%
This delicious pasta dish is really cheap and easy to make. It is an original,
exciting recipe which is a culmination of hearty Italian and fragrant Thai
ingredients, substituting noodles for thin, flat linguine.

The pre-made sweet
chilli sauce is a key store cupboard staple that is great as a dipping sauce
for starters, and works fantastically here as a pasta sauce. Frozen soya beans
are a healthy and filling addition to the sauce, and alongside the prawns are a
fantastic source of protein. Be sure to keep a bag of the soya beans in the
freezer, as they are a quick healthy addition to summer meals, and work wonderfully
in a healthy mixed bean salad or with Asian inspired cod or salmon. This is an amazing new
recipe to try, which is a cheap way to feed friends and family and perfect as a
light supper.

Alternatively, you could enjoy the leftovers for lunch in a cold
pasta salad the next day – but make sure not to reheat the prawns.

200g (7oz) linguine
150g (5oz) frozen soya beans
1tbsp rapeseed oil
2 garlic cloves, crushed
12 raw Madagascan prawns
4tbsp sweet chilli sauce

Cook the linguine in boiling
salted water for 6 mins, add the soya beans and cook for a further 4 mins
until the linguine is just tender.

Meanwhile, heat the oil in a frying pan. Add the garlic and prawns and cook, stirring for 5-6 mins
until the prawns turns pink and are cooked through.

Drain the linguine and soya beans and add the prawns in the pan with the sweet chilli sauce. Stir well
to coat and serve straightaway.

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