Broccoli and prawn stir-fry


Serves two

  • U:Me Coconut Oil Spray
  • 200g tender stem broccoli
  • 1 small carrot
  • 4 garlic cloves
  • 1 thumb-sized piece of ginger
  • 1 heaped tsp tomato puree
  • 1 red chilli
  • 1 heaped tsp marmalade
  • 1⁄2 tsp cumin seeds
  • 2 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 50g peanut butter
  • The juice of 1⁄2 lime
  • 200g raw prawns, de-shelled
  • Salt & pepper

For the crispy peanuts

  • U:Me Coconut Oil Spray
  • 50g raw peanuts, crushed
  • Pinch of hot chilli powder
  • 1⁄2 tsp salt
  • Zest & juice of 1⁄2 lime

To serve

  • Coriander to dress
  • 100g white rice cooked to packet instructions


Before cooking, prep all of the ingredients as the cooking process is quite short! Slice the broccoli into
bitesize pieces, grate the garlic and ginger and finely slice the chillis and carrot.

Cook your rice according to pack instructions and keep warm ready to be plated.

Put a wok on a high heat and spray liberally with U:ME Coconut Oil. Spray until the pan is glistening.

Add the broccoli and stir-fry for 3-4 minutes, or until the broccoli is beginning to soften and caramelize.
Turn down the heat slightly and add the carrot, garlic, ginger, chillis, tomato puree and cumin seeds and cook for another minute.

Mix together the marmalade, soy sauce, vinegar, peanut butter and lime juice. Add the prawns to the mixture and coat well. Turn the heat back up to high and add to the wok, stirring constantly until the prawns are cooked.

Transfer to a bowl ready for serving. Wipe down the wok and spray liberally with U:ME Coconut Oil Spray. Add the crushed peanuts, spices and seasoning and cook until beginning to brown. Add the lime juice and zest
and remove from the heat.

To plate, top the rice with the stir-fry with the crushed peanuts and coriander.

Allergens: peanuts, gluten, shellfish