The prawns aren’t breaded, the chips aren’t made from regular potato and no deep-fat frier is involved. Go figure! Meal for one, 425 calories. Enjoy.
- 150g large fresh prawns, split down their backs with a sharp knife so they open up as you cook them
- 1 green pepper
- 4 spring onion, roughly chopped
- 2 tsps olive oil
- 5 fresh tomatoes, deseeded and cut into strips
- 1 red chilli, sliced
- 2 cloves of garlic, crushed
- Juice of half a lemon
- Fresh coriander, big handful roughly chopped
- 1 tbsp low fat greek yoghurt
- Salt and pepper
- 1/2 tsp smoked paprika
- 250g sweet potatoes, cut into chunky chip shapes
What to do
- Firstly roast the pepper by rubbing it with a teaspoon of oil and roasting in a hot oven.
- Once charred, steam in a clip film covered bowl until you can rub off the blackened skin.
- When a little cooled, cut the pepper into strips, ready to use.
- Using the pan you roasted the pepper in, drop the sweet potatoes pieces into it, sprinkling with salt, pepper and smoked paprika.
- Cook for 40 minutes shaking half way through.
- As the chips finish cooking heat the remaining oil in a frying pan and fry the garlic and spring onions.
- Cook for a minute or so and drop in the prawns.
- As they cook and pinken, add the chilli, followed by the pepper and tomato and turn over gently as they warm through.
- Season and finish off with the coriander, lemon juice and serve with the yoghurt on top along side the chips.