Courgetti and prawns

Courgetti, or spaghetti made from courgettes, is one of those miraculous, healthy foods that I enjoy with pretty much everything. It amazes me that you can make something so delicious from a simple courgette.

Serves 2

Ingredients

• 300g courgettes, trimmed
• 200g carrots, peeled
• 30g Lucy Bee coconut oil
• 30g fresh ginger, peeled and grated
• ½ red chilli, deseeded and finely chopped
• 2 garlic cloves, crushed
• 24 raw prawns, peeled and deveined (tails on)
• 10 spring onions, very finely chopped

For the dressing

• 40ml sesame oil
• 30g cashew nuts
• 25g cashew nut butter
• 20ml gluten-free tamari sauce
• Juice of 2 limes
• 40ml rice wine vinegar
• 10ml agave nectar

Method

1. Blitz the dressing ingredients together in a blender, adding a drop of water to loosen it if necessary.

2. Using a spiraliser, make ‘spaghetti’ from the courgettes and carrots. If you don’t have one, cut the courgettes and carrots lengthways as thinly as possible, then across into very fine strands.

3. Heat the coconut oil in a wok or heavy-based frying pan, add the ginger, chilli and garlic and cook for 1 minute, stirring occasionally. Add the prawns and cook for 5 minutes or just until they turn pink (don’t over-cook them), stirring every now and again. Remove from the pan.

4. Add the courgettes and carrots to the pan, then add the dressing, mix everything together well to coat in the dressing. Cook gently for a further 1 minute. Serve immediately, with the spring onions and prawns piled on top.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.