We’re bring out our new healthy eating book called Healthy Halogen in the next couple of weeks.
If you’re interested in finding out more please join our mailing list and be the first to find out about it (PLUS WE’LL BE OFFERING A DISCOUNT TO EVERYONE ON OUR MAILIGN LIST!)
Here’s a sneak preview…
CHILLI PRAWN KEBABS
Serves: 4
Calories per serving: 220
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Ingredients
1 tbs sesame or stir fry oil
3 tbs soy sauce
2 tbs lime juice
1 tbs chopped fresh mint or coriander
1 tsp finely grated fresh root ginger
2 tbs hot chilli sauce
1/2 tsp Chinese five spice powder
1 red or yellow pepper, de-seeded and cut into chunks
1 courgette, sliced
350 g large peeled prawns, defrosted if frozen
350 g firm tofu chunks
salt and freshly ground black pepper
lime or lemon wedges and sprigs of mint or coriander, to garnish
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Instructions
- Soak twelve wooden kebab sticks in water for 10 minutes (stops them burning).
- Thread the vegetables, prawns and tofu evenly on to the twelve wooden kebab sticks and then lay them in the marinade, turning to coat them on all sides.
- Cover and leave to marinate for at least 30 minutes, turning occasionally.
- Cook on the lower rack of your oven on HI for 4 - 5 minutes, turning often and basting them with the marinade.
- Serve at once with a crips green salad, and garnished with lime or lemon wedges and mint or coriander sprigs.
In a shallow dish, mix together the oil, soy sauce, lime or lemon juice, mint or coriander, ginger, chilli sauce, five spice powder and seasoning.
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Happy cooking…
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