Low GI Spicy Sichuan Pepper Prawns

Ingredients

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

Method

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.