SAGA — Doing things properly

Chemotherapy: Sweet and Sour Prawns

Extracted from Healthy Eating During Chemotherapy by Jose Van Mil, this also tastes good with a few tablespoons of pineapple or mango pieces. Stir them in with the spring onions

Category

Firm: cold, savoury, strong flavour. Click here to find out more about the categories and the thinking behind this book.

Ingredients

2 small portions

• 10 tablespoons easy-cook whole grain rice
• 2 small broccoli florets
• 2 spring onions
• 1 garlic clove
• 2 raw king prawns
• 1 tablespoon olive oil
• 1–2 teaspoons lime juice
• 4 tablespoons tomato ketchup
• 1 teaspoon thick sweet soy sauce

Method

• Cook the rice in boiling water following the instructions on the packet. Strain.
• Wash the broccoli and spring onions. Cut the broccoli into very small florets. Slice the spring onions. Peel and chop the garlic.
• Peel the prawns but leave the tails on. Cut them lengthwise in the direction of the tail but not quite through. Take out the black/brown intestine.
• Heat the oil in a wok or frying pan and stir-fry the broccoli for 3 minutes. Add the prawns and stir-fry for another 3 minutes.
• Add the spring onions and garlic and, after 1 minute, stir in the lime juice to taste, the tomato ketchup and soy sauce.
• Divide the rice and sweet and sour prawns between two small plates. Serve cold or warm.

Tip: You can also add some hot pepper sauce such as Tabasco for a bit of pep.

For a family of four: 350g easy-cook whole grain rice. 600g broccoli, a large bunch of spring onions, 3 garlic cloves, 500g raw prawns, a splash of olive oil, the juice of one small lime, 150ml ketchup, 1-2 tablespoons of thick sweet soy sauce. Serve as a main course.

Healthy Eating During Chemotherapy, published by Kyle Cathie, RRP £12.99. Buy this book at a discount from Saga Books.

• Find more healthy recipes and recipes adapted for health conditions here

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