I was going to name this dish “Deconstructed Garlic & Chilli Butter Prawn Stir-fry”, but something seemed off. How can you deconstruct a stir-fry? By separating the prawns from the vegetables, and serving both over a bed of cabbage rather than tossing everything in together, it seemed quasi-deconstructed to me.
Anyway, let’s keep things simple - because that’s all this dish is. One pan and two hungry mouths are all you need for this to be a successful meal. I’ve stipulated 20 minutes of total kitchen time, but you could smash it out in 15 if you were super organised!
Looking to turn this into a low-carb meal? Simply use a stir-fry mix without corn or other particularly starchy vegetables.
This recipe can be gluten-free, grain-free, low-carb, nut-free, and egg-free.
Serves 2
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients:
- 30 grams (salted) butter
- 2 cloves garlic, crushed
- 1 medium green chilli, finely sliced (de-seeded if preferred)
- 500 grams shelled prawns, defrosted if previously frozen
- 400-500 grams pre-prepared stir-fry mix of choice, defrosted if previously frozen
- 4 red cabbage leaves
- lime juice and freshly ground black pepper, to serve
Method:
1. Melt the butter over high heat in a medium frying pan. Add the garlic and chilli, frying until the garlic colours. Add the prawns and cook until pink, then scoop them into a into a separate dish (leaving behind the sauce).
2. Cook the stir-fry vegetables until tender in the fragrant butter coating the frying pan. Meanwhile, finely slice the cabbage and divide between two serving plates*. Arrange over the stir-fry and prawns, garnishing with pepper and lime juice to taste. Enjoy! 🙂
*note: if you prefer your cabbage cooked, steam or microwave it until slightly softened