CHILLI PRAWNS CURRY

Ingredients:

• 150g prawns
• 1 teaspoon butter (7g)
• 50g bell pepper
• 1 tablespoon tomato-based chili sauce
• 1 tablespoon hot ketchup
• 2 tablespoon ketchup
• 1 teaspoons soy sauce
• 50ml water
• ½ lemons, juiced and zested
• ½ teaspoon crushed red pepper flakes
• Salt and pepper to taste

Method:

1. Heat butter in a skillet or wok over medium-high heat. Add prawns and fry in the butter until golden. Remove to paper towels to drain.
2. In a medium bowl, whisk together the chilli sauce, pomegranate juice, hot ketchup, regular ketchup, soy sauce, water, lemon juice and lemon zest. Pour the sauce into a wok and bring to a boil over medium-high heat. Cook until the sauce has reduced by about 10 percent and has thickened slightly. Mix the prawns and cut bell pepper into the sauce and toss to coat. Serve immediately.

Nutrition Facts:

• Calories: 240.6 Cal
• Protein: 28.4g
• Carbs: 17.8g
• Fat: 7g