Tomato and prawn salad
Nutrition per serving
| Calories | 204 kcal |
| Protein | 21.1 g |
| Carbs | 12 g |
| Fats | 8.2 g |
| Saturated Fat | 6.1 g |
| Monounsaturated Fat | 0.7 g |
| Polyunsaturated Fat | 0.5 g |
| Sugars | 5 g |
| Fiber | 5.3 g |
| Sodium | 446 mg |
Ingredients
| Tiger Prawns | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Cherry Tomatoes | |
| Fresh Coriander | |
| Bean Sprouts | |
| Coconut Oil | |
| Lime Juice | |
| Garlic | |
| Sea Salt |
1. Prepare by finely chopping the spring onion. Mash the garlic. Chop the coriander.
2. Add the spring onion and garlic into a hot pan with coconut oil and cook until slightly brown.
3. Add the prawns and cook for a few minutes until they become pink.
4. Add the bean sprouts and chopped coriander. Season with salt. When done, keep warm to the side.
5. At the same time in another pan that has been heated with coconut oil cook with a high heat the tomatoes for 1 to 2 minutes, until the skins start to open.
6. Move the tomatoes onto a serving plate. Top with the prawns and bean sprouts from the other pan.
7. Serve and add lemon juice to taste.