- 1 courgette
- 1 white radish
- 1 carrot
- 100g fresh prawns
- 1 garlic pearl
- Handful of fresh coriander
- Dash of coconut milk
- Juice of ½ lime
- Chilli flakes
Method:
- Spiralise the vegetables into long noodles and set aside.
- Warm a tablespoon of coconut butter and add the prawns and garlic to the pan on low heat.
- After a minute add the vegetables and mix well. Serve with chopped coriander and lime juice (chilli flakes optional).
Use tofu to make the vegetarian option
