Tamarind prawns with mushrooms, pak choi and bulgur wheat
Hot, sweet-and-sour tamarind prawns work beautifully with mushrooms and pak choi in this easy traybake.
Each serving provides 350 kcal, 26.4g protein, 53g carbohydrates (of which 16g sugars), 2g fat (of which 0.5g saturates), 7.5g fibre and 0.7g salt.
By Rukmini Iyer
Ingredients
- 100g/3½oz bulgur wheat
- 1 garlic clove, finely chopped
- 2 spring onions, thinly sliced
- 4cm/1.5in fresh root ginger, peeled and finely grated
- 150g/5½oz shiitake mushrooms, halved if large
- 180g/6½oz raw prawns
- 1 tbsp tamarind paste
- 1 tbsp runny honey
- 3 pak choi, thinly sliced
- 10g fresh coriander, roughly chopped
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Mix the bulgur wheat, garlic, spring onions and two-thirds of the ginger with 200ml/7fl oz water in a roasting tin. Top with the mushrooms. Cover tightly with kitchen foil and bake for 15 minutes.
In a bowl, mix the prawns with the remaining ginger, then cover and refrigerate.
In a separate bowl, mix the tamarind with the honey and set aside.
Add the pak choi and prawns to the roasting tin and bake for 7–8 minutes, or until the pak choi has wilted and the prawns are cooked through.
Spoon the traybake onto two plates, pour over the tamarind dressing, scatter with the coriander and serve immediately.
