Low GI Spicy Sichuan Pepper Prawns


500g green prawns, peeled (tails intact), deveined

1 tbsp. virgin coconut oil

2-4 tbsp. tamari soy sauce

2 tbsp. mirin

2 tbsp. sichuan pepper, ground

1 long green chilli, deseeded, chopped

1 tbsp.  fresh ginger, peeled, grated

2 garlic cloves, micro planed

2 spring onions stems

1 bunch of bok choy, washed

150g green beans, trimmed, halved diagonally

450g fresh brown rice noodles

coriander, for serving


Grind garlic, ginger, chilli, sichuan pepper in mortar and pestle. To a heated wok, add coconut oil, pepper mixture and prawns. Cook through and set aside.

Add spring onion, bok choy, bean and stir fry for 4 minutes or until beans are just tender. Add noodles, soy sauce and mirin and stir-fry for 1-2 minutes. Return prawns to wok and stir-fry for 1-2 minutes or until heated through. Serve with coriander.