Carb-Conscious Popcorn Prawns

Nutrition per serve

Ingredients

• 150g red cabbage
• 1pcs carrot
• 20g cornflour
• 10g country seasoning
• 200g peeled prawns
• 50g mixed salad leaves
• 50ml green goddess dressing
• 1pcs egg
• 30ml olive oil

Method

1. Step 1 — Prep ingredients
   Thinly slice the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or cut into thin matchsticks (see Kitchen 101).
2. Step 2 — Coat prawns
   Whisk 1 egg in a shallow bowl. Combine the cornflour and half the country seasoning* in a separate shallow bowl. Dip the prawns in the egg, then dust with the cornflour mixture and shake off the excess.
3. Step 3 — Fry prawns
   Heat 2 tbs olive oil in a small saucepan over high heat. Working in batches, cook the prawns, turning occasionally, for 2-3 mins until browned and cooked through. Remove from the pan and drain on paper towel. Season with salt and pepper.
4. Step 4 — Make salad
   Divide the salad leaves, cabbage and carrot among bowls and drizzle with the green goddess dressing.
5. Step 5 — Serve up
   Divide the popcorn prawns among the salad bowls and enjoy!
6. Step 6 — Kitchen 101
   Don't have a julienne peeler? Use a spiraliser if you have one. Otherwise, peel the carrot into thin ribbons with a vegetable peeler, then stack the slices and cut into thin strips.

Allergens

Eier, Sulfit, Crustacean