Prawn Tangiers

Succulent prawns pan-fried with toasted cumin, wilted spinach, and fresh tomatoes for a quick and flavorful North African inspired dish.

Healthy Quick Seafood Prawns Low Carb

Estimated Nutrition

Calories

271.2

kcal / serving

542.4 kcal total

Carbs

5.6g

per serving

11.2 g total

Fat

21.9g

per serving

43.8 g total

Protein

14.3g

per serving

28.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

0.25

piece

Lemon

juice only

GrainsCereals

loaf

Bread

crusty white bread, optional

NutsSeeds

tsp

Cumin Seeds

level teaspoon

clove

Garlic

peeled and finely chopped

pinch

Salt

pinch

Black Pepper

freshly ground

OilsFats

Olive Oil

divided use

Seafood

100

Prawns

fresh, uncooked, cleaned, shelled, de-veined, roughly chopped

Vegetables

piece

Vine Tomatoes

large, ripe, stalks removed, cross cut in bottom

handful

Spinach Leaves

washed and roughly chopped

Method

Blanch tomatoes in boiling water for 30 seconds, then drain and peel.

Quarter tomatoes, discard seeds/juice, and roughly chop the flesh.

Toast cumin seeds in a dry frying pan until fragrant.

Add 30ml olive oil and spinach to the pan and cook until wilted.

Stir in tomatoes, garlic, and lemon juice, then simmer for 8 minutes until moisture evaporates.

Transfer the spinach mixture to a bowl and clean the pan.

Heat remaining 15ml oil and fry chopped prawns for 3 minutes until pink.

Return spinach mixture to the pan, heat through, and serve.