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180 calo­ries per por­tion

We were dead chuffed with the lasagne we made us­ing pieces of leek in­stead of pasta in our first Hairy Di­eters’ book, so we thought we’d try mak­ing noo­dles with strips of cour­gette! They’re fab and ridicu­lously low calo­rie. Be warned, how­ever – when you pre­pare the cour­gettes they will look like a huge heap but they do wilt down. There’s a lovely Thai lilt to this dish and we’re sure you’ll en­joy it.

Serves 4

400g (14oz) large peeled raw tiger prawns, de­veined if nec­es­sary 1 small bunch of co­rian­der leaves, stems ems and leaves sep­a­rated 2 large cour­gettes 1tbsp veg­etable oil 1 onion, sliced into thin wedges 1 red pep­per, sliced into strips 1 car­rot, cut into match­sticks 100g (3½oz) green beans, cut in half f 100g (3½oz) baby corn, cut in half length­ways 1tbsp soy sauce 225g tin of bam­boo shoots, drained 100g (3½oz) bean sprouts

For the mari­nade

2 garlic cloves, crushed 1 small red chilli, de­seeded and finely y chopped 1 le­mon grass stalk, finely sliced Juice and finely grated zest of 1 lime 10g (¼oz) chunk of fresh root ginger, r, peeled and grated 2tbsp fish sauce 1tsp caster sugar

Place all of the mari­nade in­gre­di­ents and the co­rian­der stems into a food pro­ces­sor or blender and blitz un­til well com­bined - the mix­ture doesn’t have to be very smooth. Put the prawns in a bowl, pour the mari­nade over the prawns and stir well so they are all thor­oughly coated. Set aside while you pre­pare the vegetables.

Top and tail the cour­gettes. Us­ing a veg­etable peeler, cut them into long strips, mak­ing them as thin as you can. Cut th­ese strips in half length­ways un­til you have a large pile of noo­dle-like rib­bons of cour­gette, each about 1cm (½in) wide.

Heat the oil in a wok or large fry­ing pan un­til it’s at smoking point and add the onion, red pep­per and car­rot. Cook over a very high heat for 2 min­utes, stir­ring con­stantly, then add the green beans and baby corn. Con­tinue to cook over a very high heat for another cou­ple of min­utes, then add the soy sauce. Fi­nally, add the bam­boo shoots, bean sprouts and cour­gettes. Turn ev­ery­thing over for a

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