Just thinking about the aromatic, oriental flavours in this winter prawn stir-fry is enough to make our mouths water!
YOU WILL NEED
2 baby leeks, finely sliced
1 garlic clove, crushed
100g uncooked shelled prawns
100g cooked carrots, sliced
1 red pepper, deseeded and sliced
2 tbsps black bean sauce
1 tbsp sweet chilli sauce
Freshly ground black pepper
Serves 1
Prep time 5 mins
Cook time 10 mins
Nutrition per serving
248 calories
0.6% fat
HOW TO MAKE IT
1. Preheat a non-stick wok. Add the leeks and garlic and dry-fry for 2-3 minutes over a moderate heat, seasoning well with black pepper.
2. Add the prawns, cooked carrots and red pepper and cook for a further 1-2 minutes.
3. Stir in the black bean and sweet chilli sauce and toss well together until the prawns are cooked through. Serve straight away.
For a vegetarian alternative, choose for any pre-packed salad, sandwich of sushi with a maximum of 300kcal and 5% fat. Alternatively try any soup or meal from the Rosemary Conely Solo Slim range.