Mushy Peas and Prawns ... Thai Style

Thought I might try something different for dinner tonight to go with my celebratory glass of wine. (Haven't decided what I am celebrating yet, but definately celebrating)  This is so easy to make and is very fragrantly tasty

Peas and Prawns

For the Peas
Boil 500g of peas until they are cooked.  Drain. 

Add 2 tablespoons of thai green paste, 4 tablespoons of lite sour cream and a squirt of lime juice.  Use a blender or kitchen whixx to puree it into a pile of pale green deliciousness.

For the Prawns
Thaw 300g of raw frozen prawns.  Saute in garlic and a little butter until cooked.  Remove the prawns and deglaze the pan with some lime juice.

Serve up on a plate with the sauce out of the prawn pan poured over the top.

My go-to dinner when feeling heavy... Tofu Ramen

This is the meal I eat sometimes several times a week when I am feeling heavy.  It is very tasty, healthy and easy to make.  As I have decided to cut out wheat based carbs for the next 2 weeks, I am not including udon noodles in my bowl, but my partner will be enjoying them as per usual.

Tofu Ramen Recipe

Ingredients(for two)

1 block of tofu
1 teaspoon sesame oil

Broth Ingredients
3 cups of water
2 tablespoons soy sauce
2 teaspoons of sugar or sugar substitute
1 teaspoon ginger
3 teaspoons chicken stock powder

Veg Ingredients
4 slices mushrooms
10 snow peas
1.5 cups bean sprouts
1 big handful baby spinach leaves
1 spring onion

chilli oil
1 packet instant udon noodles

Method

First things first, chop the tofu into decent size chunks and fry until crispy in a non stick frying pan with the sesame oil.  If you are feeling like something more meaty, then some sliced seared rump steak, sliced cooked chicken breast or a handful of cooked prawns also work really well.

Prepare the broth my mixing all the ingredients in a saucepan and bringing to the boil.  Add the thinly sliced mushrooms and snow peas and simmer for a couple of minutes.  Add the bean sprouts and simmer for another minute before adding the baby spinach leaves and removing from the heat.

To assemble the dish, put half a pack of udon noodles in the bottom of each bowl.  Add half the broth to each bowl, and then top with crispy tofu.  I then sprinkle some chopped spring onions over the top before making is spicy with some chilli oil.  The chilli oil I prefer in Asian dishes is the one pictured above.  Very good in small quantities.