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Lemon prawns

Serving fibre-rich beans with seafood is an ideal way to enjoy prawns and shellfish whilst managing cholesterol. This recipe is so easy to make, for even more fibre try serving it with brown rice.

Serves 2

Prep Time 15 min

Cooking Time 10 min


  • 2.5cm piece fresh ginger, grated
  • ½ red chilli, deseeded and finely chopped
  • 1 garlic clove, sliced
  • Juice 1 lemon
  • 60g stanol spread (we used Benecol Olive)
  • 2 leeks, sliced
  • 200g cooked peeled tiger prawns
  • 200g tinned cannellini beans in water, rinsed


  1. Using a food processor or pestle and mortar, make a paste with the ginger, chilli, garlic and lemon juice.
  2. Melt the stanol spread in a large frying pan over a medium heat. Add the leeks and cook
    for 3–5 min until soft. Tip in the ginger paste and sauté for a couple of min. Add the prawns and beans and cook for 2 min more or until heated through. Divide between 2 bowls, then sprinkle with ground black pepper to serve.

Nutrition per serving

Read more on how we calculate nutrition.
349kcal 25g 18.8g 4g 12.2g 5.8g 1.8g 275mg 20.2g 5.4mg

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