Korean stir-fried prawns with zucchini and sesame

Ingredients

For 1 serving

• Shrimp140 g
• Zucchini200 g
• Onion40 g
• Garlic2 cloves
• Tamari1 tablespoon
• Cayenne pepper1 pinch
• Sesame oil2 teaspoons
• Sesame seeds1 teaspoon
• White rice70 g
• Saltto taste

Contains: shellfish, soy, sesame,

In season: June – September

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile cut the courgettes into 5 mm half-moons, slice the onion thinly and chop the garlic; pat the prawns dry with kitchen paper.
3. Heat the sesame oil in a frying pan over medium-high heat and stir-fry the garlic and onion for 1 minute, until fragrant; add the courgettes and cook for 3 minutes, until tender but still firm.
4. Add the prawns, tamari and chilli powder and stir-fry for 2–3 minutes, until the prawns are pink and opaque.
5. Finish with the sesame seeds and serve with the rice.