Singapore prawn zoodles

Ingredients

• 2 tbsp coconut oil
• 2 eggs whisked
• 1 small brown onion, finely sliced
• 1 tsp finely grated ginger
• 1 garlic clove, crushed
• 1 small red capsicum, thinly sliced
• 100 g green beans, trimmed
• 2 tsp curry powder
• 1 tbsp light soy sauce
• 2 tsp fish sauce
• 12 green prawns, peeled and cleaned leaving the tail intact
• 2 small or one large zucchini, spiralised 
• juice of 1 small lime

Instructions

1. Heat 1 tablespoon of coconut oil in a large wok over medium-high heat. Add the beaten egg and cook for 1 minute or until just set. Transfer the egg to a chopping board and cut into strips. Set aside. 

2. Heat the remaining oil in the wok over high heat. Add the onion, ginger, garlic, capsicum and beans and stir-fry for 3 minutes or until the vegetables soften.  Add the curry powder, soy sauce and fish sauce and toss through the vegetables. Add the prawns and stir-fry for 1 minute or until they turn pink.

3. Return the egg to the wok with the zucchini spirals and squeeze over the lime juice. Stir-fry for 2 minutes or until well combined, then serve immediately. 

Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.