Cabbage and spicy prawn stir-fry

THIS recipe shows that it is easy to replace starchy noodles and shop-bought sugary sauces in a stir-fry with shredded vegetables and a simple combination of flavourings. Make sure you have the ingredients prepared before you start, as this is fast cooking over a high heat.

SERVES 4 Per serving: Calories, 296; carbohydrates, 16g; protein, 29g; fat, 21g; fibre, 9.1g 500g jumbo or king prawns, heads on 1 tbsp sesame seeds 4 tbsp coconut oil 2 cloves garlic, roughly chopped 1 chilli, sliced, added to taste 50g ginger, peeled and finely chopped 8 spring onions, finely chopped 900g savoy cabbage, shredded 100ml hot water 4 tbsp soy sauce Freshly ground black pepper 2 tbsp toasted sesame oil Handful of coriander, roughly chopped

PEEL the shells (if there are any) from the prawns, leaving the head intact. Make a shallow cut in the back of the prawns and remove the black vein, then set aside. Toast the sesame seeds in a wok over a medium heat, until golden brown. Remove and leave to cool. Fry the garlic, chilli, ginger and spring onions for 4-6 minutes, stirring frequently over a high heat. Add the cabbage and the water and stir-fry. When the water has evaporated, stir through the soy sauce and black pepper. Add the prawns and sesame oil to the wok and fry until the prawns are cooked through. Press the heads with a wooden spoon to release any juices for flavour. Serve straight away in warm bowls scattered with sesame seeds and coriander.