1large garlic clovefinely minced (use a garlic press)
1/2tspcornflourcornstarch diluted in 1 tbsp cold water
1small red chillifinely chopped
1small bunch spring onionsscallions finely chopped
reserve 1 tbsp to sprinkle on top of cooked dish
180g| 6.4oz jumbo raw prawns(shrimp)
1large courgette (zucchini)per serving
1tbsprapeseed oil to fry
2tbspcrushed peanuts to serveor replace with paleo-friendly nuts
1tbspcoriander(cilantro) finely chopped to serve
Lime wedges to serve
Use a spiralizer to create the courgette noodles. Put them on a large plate and set aside.
Put the fish sauce, palm sugar, lime juice, garlic, tamarind paste in a small bowl and mix together to dissolve the palm sugar. Mix in the cornflour.
Devein the prawns (shrimp) and cut along the spine to 'butterfly' them. Set them aside.
Crack the egg in a small bowl and mix together with a fork.
Heat the oil in a large pan or small wok. Add the shallot and spring onions and cook, stirring constantly, for about a minute.
Add the prawns and cook, stirring constantly, until they just turn pink.
Add the sauce mix and stir together for a couple of minutes.
Push everything in the pan to one side and add the egg to the other side. Let it cook for a minute until it starts to set, then scramble it by mixing with the other ingredients.
Serve over the courgette noodles and sprinkle with some crushed peanuts and a scattering of chopped coriander and spring onions.
If you can't find tamarind paste use 1/2 tbsp vinegar and a few drops of Worcestershire sauce.If you wish to serve 2 increase the prawn quantity and add 2 eggs put keep the rest of the ingredients the same. Use 1 courgette (zucchini) per person.