SHIRATAKI NOODLES WITH PRAWNS

Shirataki noodles were originally developed in Asia, but they have recently come to the attention of people around the world. Because these noodles are almost totally a beneficial type of fiber, they have almost no "bad" carbohydrates. There are some indications that they may have other health benefits as well. Shirataki comes from the root of a plant (Amorphophallus Konjac, or a few other closely-related species) grown in various parts of Asia, and given many names in different places, including Konnyaku potato (or just konnyaku), konjac, konjaku, elephant yam (although as far as I can tell, they are not related to any other plant commonly called “yam”), and others. The fiber is also known as glucomannan. There is some evidence that glucomannan, when tested as a powdered supplement, can play a role in blood sugar control, as well as improve cholesterol control and weight loss.

Serves 1
20 minutes
460 kcal per serving


Ingredients

• 3 tsps sesame oil
• 1 garlic clove, peeled and crushed
• 1 lemongrass stem, outer leaves removed and inner stalk finely chopped
• 1 red chilli, deseeded and finely chopped
• 2 tsps root ginger, peeled and grated
• 2 kaffir lime leaves, shredded
• 12 tiger prawns, raw and shell on
• 3 tsps fish sauce
• 2 tbsps soy sauce
• 4 tsps lime juice
• 60 g beansprouts
• 200 g shirataki noodles
• 2 tbsps unsalted peanuts, chopped
• Coriander leaves and lime to garnish

Method

1. Heat the sesame oil in a pan, then fry the garlic, lemongrass, chilli and ginger until soft.
2. Add the lime leaves and 100 ml water, then simmer for 5 minutes.
3. Add the prawns, fish sauce, soy sauce, lime juice and beansprouts.
4. Cook until the prawns are pink.
5. Rinse the noodles in warm water, then add to the prawn mix.
6. Serve with lime wedges, torn coriander and peanuts.