A tasty spin on seafood pasta. You can also try konjac noodles (sold under name Slim Pasta in health food aisle of supermarket) instead of zucchini.
- 2 zucchini
- 2 cloves garlic, crushed
- 1 Tbsp sesame oil
- 1 Tbsp tamari
- 1 red chilli, seeded and thinly sliced (or to taste)
- juice of 1 lime
- 1 capsicum, thinly sliced
- 2 spring onions, thinly sliced
- 300g peeled tiger or king prawns, tails on (about 700g unpeeled)
- 1 Tbsp fish sauce (optional)
- 3 Tbsp cashews
- lime wedges and coriander sprigs (to serve)
- To make zucchini pasta, leave the skin on and, using a vegetble spiraliser or peeler, make noodle-like strips.
- To a large frying pan or wok over a medium-low heat, add garlic, sesame oil, tamari, chilli and lime juice. Cook for 1 minute.
- Add the capsicum and spring onions and cook for 5 minutes or until tender. Add the zucchini and toss through well.
- Add the prawns and fish sauce, if using, and continue to cook for another 3 minutes, stirring until the prawns are cooked through. Taste, and add extra sesame oil and tamari if needed.
- Scatter over the cashews and serve with lime wedges and coriander.
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