Dr. Lani Nykilchuk

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  Spot  Prawn Stir-fry - Summer 2012 post

  15-Aug-2016

  
  

  If you haven’t tried spot prawns before, you can pick them up at your local farmers market or certain specialty grocers. It is essential to know where you’re getting your seafood from since much of our marine life is contaminated with heavy metals and harmful chemicals. Also, many of the seafood that we eat regularly are being vastly over-fished and are dropping to seriously low numbers. Shrimp are one of these creatures. For these reasons it is important to be purchasing from reputable sources that ensure sustainable fishing practices (look for Ocean wise or Seachoice) 

  When creating a meal with meat or fish, I like prefer to use these more as an accent rather then the main player. Focus on your veggies and sauce and the meat or fish can be there but in moderation. Many of us have become accustomed to eating large portions of protein and having vegetables and a side note. Vegetables (especially when purchased in season) grow in abundance and take much less energy to produce and they pack a punch nutrition-wise.

  To make this dish vegetarian of seafood allergy friendly consider cubed tofu.

  Wild BC Spot Prawn Stir-Fry with Jalapeño Lime sauce

  Prep/cooking time ~ 30min

  Serves 2

  Ingredients

  1/2 lb wild BC spot prawns

  4 carrots, sliced thin

  1/2 zucchini sliced thin

  your favorite noodles - I used pumpkin and ginger rice noodles

  1-2 cloves garlic 

  1/2 Jalapeño, deseeded and roughly chopped

  1 small piece ginger root, roughly chopped

  1 Lime

  1/2 cup olive oil 

  1 tsp coconut oil

  1/2 tsp Liquid soy

  1 bunch cilantro, divided and roughly chopped

  2 green onion, chopped

  Pea shoots, 2 large handfuls, roughly chopped

  Optional:

  cashews

  can substitute prawns for cubed firm organic tofu.

  Directions:

  Prep prawns - de-shell and rinse

  Prep sauce - chop 1/2 jalapeño, 2 cloves garlic, small chunk of ginger and half of the bunch cilantro and place in blender. Add equal parts lime/ lemon and olive oil about 1/2 cup each and 1/2 tsp lid soy-  blend till smooth.

  Heat water to cook noodles as per instructions

  In the meantime, set pan on medium heat add a dollop of coconut oil and prepped prawns - cook until prawns are almost done then add carrots, zucchini and optional cashews. Cook until vegetables are slightly soft. Remove from heat and place on a plate. Strain noodles, give them a quick rinse then add them to pan on med- low heat. Toss noodles with half of the sauce for about 1 min. Add the prawn mixture and the rest of the sauce and toss all together in the pan for another min.

  Serve immediately- top with roughly chopped cilantro, pea shoots and green onions.

  Tags: spot prawns, stir-fry

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