Calories: 157 Preparation: 5 mins Cooking: 5 mins Serves: 2
1 spray of oil
6 spring onions – diagonally sliced
5 cm piece of root ginger – grated
1 tbsp medium curry paste
250 g cooked peeled prawns
Soy sauce to serve
Heat a wok and spray with oil. Stir-fry the onions and ginger until softened. Stir in the curry paste and stir-fry for a further 30 seconds. Stir in the prawns.
Reduce the heat, cover and cook for 3 minutes. Remove from the heat and stir in the watercress. Serve with a splash of soy sauce.
Fat: 3.3g Saturated Fat: 0.4g Carbohydrate: 1.5g Protein: 30.4g Fibre: 1g Salt: 2.57g