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Mary Berry’s Tiger Prawn and Coriander Courgetti

Light and healthy, Mary Berry's tiger prawn and coriander courgetti recipe makes for a quick, low-effort summer dinner.

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A super healthy and quick supper. By using a spiralizer, the courgette becomes like spaghetti but with fewer carbs! If you only have large courgettes, cut them in half lengthways and scoop out the seeds before spiralizing. It is essential to try and serve immediately, otherwise the courgettes lose their texture and become watery.

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6 small courgettes
3 tbsp olive oil
6 spring onions, trimmed and sliced
½ red chilli, deseeded and finely chopped
3 large garlic cloves, finely grated
150g (5oz) cooked tiger prawns
Juice of ½ small lemon
2 tbsp freshly chopped coriander

Essential kit

You will need: a spiralizer.

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Slice the courgettes in half lengthways then put them through a spiralizer to make long courgette spaghetti.

Place a large frying pan over a high heat until very hot. Add the oil, spring onions, chilli and garlic and fry for 10 seconds. Add the prawns and season with salt and freshly ground black pepper. Fry for 1–2 minutes to heat through.

Add two thirds of the courgetti and the lemon juice with more seasoning, and fry quickly over the high heat for 1 minute, or until just wilted.

Turn off the heat, add the remaining courgetti (this will add to the texture) and the coriander and toss together.

Serve at once in warm bowls.

Mary’s Tips: Make and serve. Not suitable for freezing.

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