Lean Hoisin King Prawns with Brown Rice, Red Cabbage & Spinach
Ready in about 40 minutes, this bright king prawns and brown rice dish is built for fat-loss phases — 389 kcal and 38g protein.
Ingredients
- 180g King Prawns
- 120g brown rice
- 80g red cabbage
- 80g spinach
- 25g hoisin sauce
- 15g spring onions
- 3g garlic
- pinch of Chinese five-spice
- 40g cucumber
Method
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1
Prep everything first: wash and trim the red cabbage and spinach, then measure out the sauce ingredients.
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2
Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.
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3
Stir-fry the king prawns over high heat for 2-3 minutes until pink and curled.
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4
Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.
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5
Meanwhile, steam or stir-fry the red cabbage and spinach for 3-5 minutes until just tender with a little bite.
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6
Build the plate: brown rice first, then the veg and king prawns, spooning over any remaining sauce. Finish with the cucumber.
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