SPICY PRAWNS

INGREDIENTS:
1kg medium uncooked prawns
2 teaspoons peanut oil

MARINADE:
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
2 teaspoons finely chopped lemon grass
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon teriyaki sauce
2 tablespoons honey
4 green shallots, chopped
1/2 teaspoon chilli garlic sauce

METHOD:
Shell and devein prawns, leaving tails intact.
Combine prawns and marinade in bowl.
Cover, refrigerate several hours or overnight.
Heat oil in large non-stick pan, add prawns in batches, cook until tender.

MARINADE:
Combine all ingredients in bowl, mix well.


Serves 6.
Per serve: 3g fat.
Calories: 147.
Additional carbohydrates required if you have diabetes.