Top Santé UK – August 2019

glaSS noodleS with vegetableS and prawn Skewer

In the warmer months, there's
nothing better than cooking some
fresh seafood under a hot grill. This
is a quick and easy method, perfect
for prawns.

Serves 4
Preparation and cooking time: 30 mins
Soaking time: 30 mins
Per serving:
469kcal, 8.8g fat - 1.2g saturates -
70.9g carbs, 16.1g sugars,
14.0g protein, 9.6g fibre, 1.1g salt

■■Glass noodles 200g
■■Pak choi 4, halved
■■Dark soy sauce 1tbsp
■■Rice wine vinegar 2tbsp

■■Coconut sugar 1tsp

■■Sriracha hot chilli sauce, 1tbsp

■■Hot water 1tbsp

■■Avocado oil 2tbsp

■■Large fresh prawns 12, deveined

with heads removed

■■Large yellow pepper 1, cored,

seeded, and cut into strips

■■Red chillies 2, seeded and sliced

■■Chervil small bunch

■■Wooden skewers 4, soaked in water

for 30 mins beforehand

■■Salt and freshly ground black

pepper

1 Soak the glass noodles and pak choi

in hot water for 10 mins until tender.

2 Whisk together the soy sauce, rice

wine vinegar, coconut sugar, sriracha,

and hot water with some freshly

ground black pepper in a large mixing

bowl. Set aside.

3 Preheat the grill to hot. Thread the

prawns onto the skewers, three to

each. Drizzle with 1tbsp avocado oil

and season with salt and pepper.

4 Grill for 4-5 mins, turning

occasionally, until pink and tender.

Remove from the grill and set aside.

5 Drain the noodles and pak choi,

tossing them with the remaining 1tbsp

avocado oil. Add to the dressing in the

mixing bowl and toss with the pepper

strips, chillies, and chervil.

6 Divide between plates and serve

with the prawn skewers on top.

94 TopSanté Facebook.com/ TopSanteMagazine @ TopS a n t eUK

Prawns are a

great source of iron

• a key mineral that helps
  ward off the effects of fatigue
  as well as supporting the
  production of haemoglobin. This
  is needed to facilitate carrying
  oxygen to the brain, in turn
  improving brain health and
  boosting comprehension,
  memory and
  concentration.