Succulent prawns flavoured with garlic and chilli and served with a tangy tomato chutney makes a delicious energising dish. It’s perfect as a light lunch and a fun way to get children to eat more shellfish. I love this chutney as it can be prepared ahead and will keep in the fridge for several days. I often use it as an accompaniment to homemade fish and chicken nuggets which my children love as a healthier alternative to sugary shop bought tomato sauces.
Difficulty –Â Easy
Time 35 minutes cooking, 10-15 minutes preparation
Serves 2
Prawns are not only a good protein source, they are also rich in calcium, iodine and zinc. They also provide anti-inflammatory omega 3 fats
Prawns can be a unique source of the antioxidant and anti-inflammatory carotenoid nutrient astaxanthin which has been shown to support both the nervous system and musculoskeletal system. It is also valuable as a skin protective antioxidant particularly protecting the skin from the damaging effects of UV rays.
Serves 2
12Â raw king prawns, peeled
2tbsp olive oil
1 garlic cloves, crushed
1 pickled chilli, finely chopped
sea salt and black pepper
zest and Juice of 1 lime
4 skewers, if wooden soak in cold water for 1 hour.
Sweet tomato chutney
1tbsp olive oil
1 garlic clove, crushed
2tsp fresh root ginger, grated
1 shallot, finely chopped
4tbsp apple cider vinegar
1 x 400g can chopped tomatoes
Pinch of cinnamon
Pinch of ground cloves
3tbsp xylitol
