Ingredients

200g raw, peeled tiger prawns
1 chilli, chopped
2-3 garlic cloves crushed
1 bunch coriander
1 lime- juice
3 tbsp fish sauce (make sure there is no added sugar )
2 tbsp coconut oil, Small piece ginger, finely sliced
8 spring onions, finely sliced
1 red pepper, thinly sliced
150g bean sprouts
1 tbsp soy sauce
Noodles and lime wedges to serve.

Preparation method

1 Put the chilli, crushed garlic and coriander in a blender. Add half of the lime juice and the fish sauce, then pour this over the prawns in a bowl.
2 Heat 1 tbsp of coconut oil in a wok and add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for a further minute. Add the bean sprouts and fry for another 2 minutes. Add the soy sauce if on week 5.
3 Fry the prawns for 2 minutes and add the marinade, then pour onto the vegetable dish.
4 Serve with noodles and sprinkle with coriander.