Garlicky Tomato Prawns

with Gremolata and Quinoa
This fiery dish of prawns, tomatoes, garlic and citrusy gremolata is bound to impress.
Cals 407 · Prot 33 · Carbs 59 · Fat 4
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
photo
This fiery dish of prawns, tomatoes, garlic and citrusy gremolata is bound to impress.
Cals 407 · Prot 33 · Carbs 59 · Fat 4
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Prawns
Jumbo prawns
300 Grams
Quinoa
White quinoa
100 Grams
Water
200 ML
Salt
0.5 Tsp
Tomato sauce
Garlic cloves
3 Piece
Olive oil
1 Tbsp
Tomato paste
30 Grams
Honey
15 Grams
Vegetable stock cube
1 Piece
Chopped tomatoes
400 Grams
Onion powder
4 Grams
Chilli flakes
2 Grams
Dried oregano
2 Grams
Gremolata
Lemon
1 Piece
Fresh parsley
15 Grams
Fresh mint
10 Grams
Olive oil
3 Tbsp
Salt
0.5 Tsp

Tips for fussy eaters

Omit the chilli flakes.

Pro tip

Washing quinoa with warm water before draining it removes the bitter-tasting saponins from its surface.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Cook quinoa

Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
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2 Cook

Meanwhile, peel and mince the garlic. Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the garlic and fry for 1 min. Add the tomato paste, honey, stock cube, chopped tomatoes, salt, onion powder, a pinch of chilli flakes (spicy!) and the dried oregano. Simmer for 10 min.
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3 Gremolata

Meanwhile, wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice half the lemon into a food processor. Add the parsley and mint leaves, olive oillemon zest and salt to the food processor. Blitz. This is your gremolata. Slice the remaining lemon into wedges. 
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4 Simmer prawns

Drain the prawns on kitchen paper. Add the prawns to the tomato sauce and cook for 2-3 min until pink and cooked through (make sure to flip the prawns half way through).
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5 Serve

Serve the prawns and sauce over the quinoa. Top with the gremolata. Serve the lemon wedges alongside.

Tips for fussy eaters

Omit the chilli flakes.

Pro tip

Washing quinoa with warm water before draining it removes the bitter-tasting saponins from its surface.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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