Spicy Prawn and Coconut Noodle recipe with Coriander and Ginger:
Dieting in the summer is so much easier – somehow as the nights close in and the temperature drops, our minds turn to sticky toffee pudding, sausages and mash and delicious calorific food that really doesn’t work on a fast day. But, despair not. There are some excellent ways to fill up on a 5:2 diet fast day or any other low-calorie diet that won’t leave you feeling deprived. My personal standby is always home-made soup. I buy chicken carcasses from the local farmers’ market and boil them up to add richness to low-calorie soups like this classic diet celery soup. And, I do crave spicy food at this time of year. This spicy prawn and coconut bowl with coriander and ginger is the sort of dish I make for myself when I am not on a fast day.
I’ve cut the calories down by using zero noodles – the commercial version of Shiritaki or Konjac noodles that you can find in some supermarkets. And, I’ve used a small amount of coconut cream, which is rather high in calories but makes this dish quite special. Oh, and for my friends across the pond – coriander is cilantro and prawns are shrimps to you!
An easy low-calorie recipe for prawn chilli noodles with coriander, coconut and vegetables.
- 16 Peeled, raw prawns
- 1 tsp coconut oil
- 30 ml coconut cream
- 1 red pepper
- 4 spring onions
- 150 g baby spinach
- 4 miniature corn cobs
- 1 stick celery
- 2 cloves garlic
- 1 red chilli deseeded
- 1 piece root ginger about 2cm long peeled
- 30 g Mangetout peas or green beans
- 1/2 Lime
- 1 tbsp Mirin
- 300 g Zero Noodles Or Shiritake noodles. I use one pack for 2 people. You can use less or more depending on how hungry you are!
- 1 handful Fresh coriander
Finely chop the ginger and garlic. If you want a 'hot' chilli bowl, dice the chilli too. Alternatively, just slice it lengthwise along the middle and remove the seeds
Slice the mini corn cobs and celery and cut the mangetout or beans into neat 2cm pieces. Deseed the red pepper and slice into 'fingers'. Trim and slice the spring onions into 1cm pieces
Remove the black 'vein' from back of the prawns using the tip of a sharp knife if it hasn't been done already.
Melt the coconut oil over a moderate heat in a large deep frying pan or wok
Add the garlic, ginger and chilli and cook gently for a minute or two
Turn the heat up a little, then add the spring onions, red peppers, corn and celery and continue to cook
Drain the zero noodles or shirataki noodles. Rinse them well under boiling water
Add the prawns and cook on one side for 2 minutes till they start to go pink. Turn them all, then add the mangetout/beans and the spinach. Stir and continue to cook for a minute so that the spinach is wilting
Add the coconut cream, mirin and noodles and the chopped coriander and continue to cook, stirring well, for 2 minutes or so till everything is piping hot. If the mixture looks too dry add a little water - you should end up with a 'sauce' to coat everything by the end.
Squeeze over the lime, season with salt and pepper and serve
Most of the vegetables in this dish are interchangeable depending on what you have on hand. I like the range of colours from the peppers and spinach and the texture of the celery. But, this is my main meal equivalent of stone soup. It all depends on what I have in the fridge! You can also substitute the mirin for a little sake or rice wine. Or for a small quantity of normal white wine. Or even for water if you are feeling frugal.
The calorie count is approximate – it really will depend on what vegetables you use. But, at 229 calories for a serving based on my recipe, you can afford to play around a bit
It’s a dish I particularly enjoy – and hope you do too. The sort of diet food that doesn’t make you feel as if you are suffering at all!
I do hope you like the look for this recipe – If you want to try for yourself, why not pin this post for later?