Prawns and Swish Chard stir fry served over a bed of buckwheat pasta
Using various seafoods as your main ingredients will give you a simple and quick dinner. I usually turn to either fish or prawns when I need to whip up a quick meal that is still healthy and tasty. Make sure you choose locally wild caught fish or prawns whenever possible.
If you would like to give your green thumb a go, easiest vegetables that will grow all season in Australia are Silverbeets and Swiss Chards. They are colourful, full of nutrients and versatile to be added to any cooking. Feel free to send me a message if you would like to know more.
3 cups of Swiss chards (chunks)
500g prawns (Australian wild caught if possible)
1 tbsp Coconut oil
2 cloves chopped Garlic
2 inches of chopped ginger
2 tbsp Tamari sauce
Half a lemon (juice)
Salt and pepper to taste
2 tbsp of rice malt syrup Or Oyster sauce (optional and choose gluten free, MSG free)
Cook buckwheat pasta, drain and set aside. Using a wok or a frying pan, brown ginger in cocnut oil over medium heat. Add prawns to cook for a few minutes until it is slightly pink but not completely cooked. Then add Swiss Chards to cook for a few more minutes. Finally, add the rest of the ingredients and give it a quick stir. Taste to see if you’ve achieved the balance of sweet, sour and salty. Adjust if necessary. Serve and enjoy.