Sugar-free | Fat-free | Gluten-free | Low carb | Quick cooking
Why it’s delicious
There is something magical about that little sting of pleasure that is indicative of red chillies. Hot and fiery, only partly sums up this dish as the sweet delicate prawns are the perfect vehicle for such heat. Combined with delicious just cooked zucchini noodles and you have a meal fit for royalty.
Helpful Hints + Tips
You can use as much or as little of the chilli sauce to suit your taste. I used 2 teaspoons of the chilli sauce and LOVED it!
Ground wakame It’s a great idea to buy a packet of wakame (dried seaweed) from the supermarket or Asian store and grind until it's small enough to sprinkle. I used a coffee/spice grinder to grind mine, but you can also use a food processor or you can chop furiously with a sharp knife until the seaweed is in small fine pieces.
- 300 g (10.5 oz) zucchini
- 1 tsp low sodium tamari
- Pinch Himalayan salt and freshly ground black pepper
- 1 tbsp chopped fresh coriander (cilantro), basil, mint or chives
- 100 g (3.5 oz) prawn (shrimp) tails
- 1-2 tsp Lit Chilli Sauce
- 2 tsp ground wakame
- Make the zucchini into noodles using a spiralizer or a mandoline slicer.
- Heat a wok or large frying pan on medium to high heat with the tamari and toss in the zucchini noodles, seasoning with a little salt and pepper. Stir fry the noodles quickly, about 30 seconds in total and toss in ¾ of the chopped fresh herbs. Stir quickly and take the pan from the heat and place the noodles on to a plate you intend to eat from.
- Place the pan back on the heat and add the prawns followed by the chilli sauce and the fresh ginger, and stir fry for 60 seconds or until the prawns are just cooked through.
- Place the prawns on top of the zucchini and place the pan back onto the heat and add 100 ml (3.5 fl oz) water and swirl the pan to make a little sauce with the chilli that was left behind in the pan. Season this sauce with a little salt and pepper and pour the sauce all over the prawns and zucchini.
- Sprinkle over the remaining herbs, the ground wakame and serve.