??? [RECIPE] Peanut Butter & Lime Prawns ???

February 11, 2019February 11, 2019
by Jacqueline Whitehart

The New 5:2 Diet: Peanut butter and lime prawns is perfect for the New 5:2 Diet: now 800 calories a day.

Easily bored and busy: it’s a diet-breaking combination that plagues me – and I know I’m not the only one.

That’s why prawns are such an important weight-loss ally. High in protein and low in fat, they’re a dieter’s best friend. Add to that the fact that they’re super fast to cook and carry flavours like a dream and that’s why you’ll always find a pack of prawns in my fridge.

This week, I celebrated the whiff of spring in the air with my vaguely tropical peanut butter and lime prawns. It may sound strange but, trust me, it’s a winner.

The fat prawns tumble through rice with cucumber and tomato for a fresh-tasting plate. I like to serve the peanut and lime dressing as a separate dipping sauce but by all means drizzle yours generously over the whole thing if you prefer. Either way, it makes for a simple weekday lunch or supper that packs enough flavour to keep your tongue tingling.

The world is your prawn.

Peanut Butter and Lime Prawns

351 calories

Serves 1 • Ready in 20 minutes

For the marinade:
Juice of ½ lime (2 cals)
1 tsp (10g) peanut butter (60 cals)
1 tbsp water
½ tsp tomato puree (paste) (4 cals)
½ clove garlic, crushed (2 cals)
¼ tsp ground ginger
125g (4oz) raw king prawns (130 cals)
For the rice:
30g (scant ¼ cup) basmati rice (dry weight) (108 cals)
2 tomatoes, chopped (28 cals)
5cm (2 inches) cucumber, cut into small cubes (10 cals)
1 spring onion (scallion), finely chopped (5 cals)
Juice of ½ lime (2 cals)
Salt and pepper

Firstly, cook the rice by your preferred method and leave to cool.
Combine all the marinade ingredients in a wide bowl and stir together thoroughly. Then, add the king prawns and leave to marinate for 15-20 minutes.
Place the cooked rice in a bowl and mush gently with a fork to remove any lumps. Add the tomatoes, cucumber and spring onion. Squeeze over the lime juice and season with salt and pepper. Stir well and leave for the flavours to develop.
Next, remove the prawns from the marinade and shake off into the bowl so you don’t lose any precious marinade. Place on kitchen paper to dry. Heat a frying pan on a medium heat and add the marinade. Heat gently and allow to bubble for 2 minutes, adding a little more water if necessary, before transferring to a small bowl for dipping.
Turn the heat up to high and add the prawns. Fry for 3-4 minutes, stirring regularly until cooked through. To serve, place the rice on a plate and arrange the prawns over the top. Serve with the dipping sauce on the side.