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Prawns with carrots, chilli and cumin

Name: Prawns with carrots, chilli and cumin
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 4
Ingredients: 500g carrots, sliced on the diagonal; 2 tbsp olive oil; 300g fresh, raw, peeled cold-water prawns; 4 garlic cloves, finely chopped; 1 large, mild red chilli, finely sliced on the diagonal; Juice of 1 small lemon; 1 tsp cumin seeds, toasted; Fresh flatleaf parsley, to garnish

Published: 31 Dec 05
Updated: 18 Mar 24

Use new season carrots for this healthy, low-fat prawns dish, made with carrots, chilli and cumin, based on a stir-fry from the Middle East.

Easy
January 2006

Test kitchen approved

Serves 4
Ready in 20 minutes

Use new season carrots for this healthy, low-fat prawns dish, made with carrots, chilli and cumin, based on a stir-fry from the Middle East.

Nutrition: per serving

Calories: 157kcals
Fat: 6.6g (1g saturated)
Protein: 14.7g
Carbohydrates: 10.9g (9.3g sugar)
Salt: 0.5g

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Ingredients

500g carrots, sliced on the diagonal
2 tbsp olive oil
300g fresh, raw, peeled cold-water prawns
4 garlic cloves, finely chopped
1 large, mild red chilli, finely sliced on the diagonal
Juice of 1 small lemon
1 tsp cumin seeds, toasted
Fresh flatleaf parsley, to garnish

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Method

Blanch the carrots in boiling water for a few minutes, until just tender but still with plenty of bite. Drain and refresh under cold water until cool.
Heat the oil in a wok or wide pan over a medium-high heat. Add the prawns and stir-fry for 2 minutes, until they’ve all turned pink. Add the garlic and chilli and stir-fry for about 1 minute, then remove from the heat.
Throw the carrots into the same pan, add the lemon juice and stir together. Season with salt, and tip into a large serving bowl. Sprinkle with the cumin seeds and garnish with as much parsley as you fancy.