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For the lime mayonnaise

  • ½ lime
    juiced, plus wedges to serve
  • 50g mayonnaise

For the prawns

Nutrition: per serving

  • kcal371
  • fat20g
  • saturates2g
  • carbs8g
  • sugars7g
  • fibre0g
  • protein17g
  • salt0.5g

Method

  • step 1

    Mix the lime juice with the mayonnaise and set aside.

  • step 2

    Heat the oil in a large, non-stick frying pan over a medium heat and add the garlic, ginger and chilli. Lightly fry for 2 mins until fragrant, then add the tamarind paste.

  • step 3

    Toss the prawns in the mixture and cook for 2-3 mins until they have all turned pink. Serve with rice topped with the sesame seeds and spring onions, and the lime mayo, plus lime wedges for squeezing over.

Recipe from Good Food magazine, March 2017

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Overall rating

A star rating of 3.6 out of 5.3 ratings
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