LUXE / HEALTH coconut soba prawns…

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Prawns are one of the most versatile proteins and the fact that they cook in mere minutes, make them the perfect weekday dinner dish!  This recipe combines some of my favourite ingredients so I hope you enjoy it as much as I do…

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LUXE / HEALTH Coconut Soba Prawns
(Serves 2)

Ingredients:

12-18 large kind prawns, deveined but with tails still intact
1 packet soba noodles
2 red chillies, finely diced
4 spring onions, finely sliced
2 small bunches pak choy
1 bunch fresh coriander, roughly chopped
1 handful shredded coconut
Coconut Oil

For the dressing:

165ml coconut milk
2 tbsp. fish sauce
1 tsp. sesame oil
2 tsp. coconut sugar
Juice of 1 lime

Method:

  • To make the dressing, mix all the ingredients together in a small bowl and set aside until needed.
  • Heat a small saucepan, then toss in the shredded coconut and toss for a few minutes until toasted.  Set aside.
  • Cook the soba noodles according to packet directions, then drain well.
  • Wash and roughly chop the pak choy, steam for a couple of minutes and drain well.
  • Heat a little coconut oil in a pan, add the chilli and spring onion and toss for a minute of two.
  • Add the prawns and cook for another few minutes until they change colour and are pink and juicy.
  • Meanwhile, in a large bowl, toss the drained soba noodles with the pak choy and coconut dressing.
  • Divide the noodle salad between two bowls, then spoon over the prawns and sprinkle with freshly chopped coriander and toasted coconut.

LUXE / HEALTH Prawn and Mango Salad…

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My love affair with prawns may be getting out of hand…but seriously, this salad is mouthwateringly delicious!

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Prawn and Mango Salad Compi

LUXE / HEALTH Prawn and Mango Salad
(Serves 2)

Ingredients:

12-18 large king prawns, deveined but with tails intact
1/2 packet rice noodles
1 ripe mango, peeled and sliced into chunks
Handful of fresh coriander, roughly chopped
2 small bunches pak choy
Coconut oil

For the dressing:

1 red chilli, with seeds, finely diced
1 large tsp. raw honey
Juice of half a lemon
Olive oil
Salt and pepper, to taste

Method:

  • To make the dressing, mix the chilli, honey and lemon juice with a good glug of olive oil.  Mix well and season with salt and pepper, to taste.
  • Cook the rice noodles in boiling water according to the packet directions, then rinse and drain well.
  • Roughly chop the pak choy and steam for a few minutes in the microwave.
  • In a large bowl, place the mango slices, pak choy and cooked rice noodles.  Pour over 3/4 of the dressing and mix well with your hands.
  • To cook the prawns, heat a little coconut oil in a pan and then heat through until they change colour, brushing their flesh with the remaining dressing while they cook to seal in the flavour.  The honey in the dressing will help the prawns to caramelise and get nice and sticky!
  • Once the prawns are cooked, toss the fresh coriander through the noodle salad and tip into two bowls.  Top with the cooked prawns and drizzle over any remaining dressing.  Enjoy!

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Nam Jim Prawn Salad…

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I don’t know about you, but during summer, I begin to crave lighter dishes for dinner and this little noodle salad is both healthy and satisfying.  The tangy Nam Jim dressing is packed full of flavour and it’s super easy to whip up for a quick and easy midweek meal!

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Nam Jim Grid 1

Nam Jim Prawn Salad
(Serves 2)

Ingredients:

12 large king prawns, deveined but with tails intact
1/2 packet soba OR rice noodles
1/2 cup frozen peas
2 small bunches pak choy
Coconut oil

For the dressing:

2 red chillies, with seeds, finely diced
2 garlic cloves, crushed
1/3 cup fresh coriander, chopped roughly
1/4 cup coconut sugar
2 tbsp. fish sauce
Juice of 1 lime

Method:

  • To make the dressing, mix all the ingredients together in a small jug until the sugar has dissolved and set aside until needed.
  • Cook the noodles in boiling water according to the packet directions, then rinse and drain well.
  • Cook the frozen peas in a small saucepan of boiling water, then drain well and allow to cool.
  • Once the noodles and peas have cooled, pop them in a bowl and stir through 3/4 of the Nam Jim dressing.
  • To cook the prawns, heat a little coconut oil in a pan and heat through until they change colour and are pink and juicy.  I like to brush a little of the Nam Jim across their flesh while cooking for extra flavour!
  • Meanwhile, roughly chop the pak choy and steam for a few minutes in the microwave.
  • Divide the noodle salad into 2 bowls with the steamed pak choy, place the cooked prawns on top then drizzle with the remaining Nam Jim dressing and devour!