Stranger Foods

Photograph of Prawn and vegetable balti.

Prawn and vegetable balti

Serves 4 | Prep 3 mins | Cook 7 mins

A delicious accompaniment to other balti dishes. Double the quantities if serving solo.

Source: The Half Hour Cook

Ingredients

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175 g cooked, peeled prawns
2 tbsp olive oil
¼ tsp onion seeds
4-6 curry leaves
115 g frozen peas
115 g frozen sweetcorn
1 large courgette, sliced
1 red pepper, deseeded and roughly diced
1 tsp crushed coriander seeds
1 tsp crushed dried red chillis
1 tbsp lemon juice
1 tbsp fresh coriander leaves, to garnish

Instructions

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Drain any excess liquid from the prawns and pat them dry on kitchen paper. Heat the oil with the onion seeds and curry leaves in a non stick wok or frying pan.
Add the pawns to the wok or frying pan and stir-fry until any liquid has evaporated.
Add the vegetables and stir-fry fr more.
Add the coriander seeds, dried red chillis and lemon juice. Toss over the heat for , season to taste and serve, garnished with the fresh coriander leaves.

Nutrition

Per Serving	% Daily Value
Calories 165 kcal	8.2%
Total Fat 6.9 g	8.8%
Saturated Fat 0.9 g	4.5%
Carbohydrates 14.6 g	5.3%
Dietary Fibre 2.9 g	10.4%
Sugars 7 g	14.0%
Protein 11.9 g	23.8%
Sodium 0.16 g	7.0%

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