Prawn and bean stir-fry

• Prawns 200 g
• Fisolen 250 g
• Red pointed peppers no nutrition facts 1 Stk
• Cherrytomate 160 g
• Red onion no nutrition facts 1 Stk
• Garlic no nutrition facts 2 clove
• Olive oil no nutrition facts 1 tbsp
• Salt no nutrition facts 0.8 tsp
• Black pepper no nutrition facts 0.5 tsp
• Smoked paprika no nutrition facts 1 tsp
• Cumin, ground no nutrition facts 0.5 tsp

8 ingredients can’t be converted to grams and are not included in the nutrition facts above.

Method

1. 1

   Preparation: Trim the beans and cut them in half (if using fresh beans, parboil them for 3–4 minutes in boiling salted water and drain; if using frozen beans, defrost them briefly).

2. 2

   Season the prawns: Pat the prawns dry and mix them in a small bowl with a little olive oil, smoked paprika, cumin, salt and pepper.

3. 3

   Fry the vegetables: Heat the olive oil in a frying pan over a medium to high heat. Add the sliced onion, cherry tomatoes, peppers and beans, and fry for 4–5 minutes until the vegetables have taken on a bit of colour but are still crisp. Add the garlic for the last 30 seconds and fry briefly.

4. 4

   Add the prawns: Push the vegetables to the edge of the pan. Place the seasoned prawns in the centre and fry over a high heat for about 1.5 to 2 minutes on each side, until they turn pink and become translucent.

5. 5

   Mix and season: Toss everything together in the pan so that the spices are evenly distributed. Season again with salt and pepper and serve immediately whilst hot.