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Pocketmags Digital Magazines
Pocketmags Digital Magazines

Get lean at lunch

Keep the flavour and ditch the belly fat with these quick, delicious lunches from Michelin-starred chef Adam Gray

Chilli and lime prawns


• 200g glass noodles

• 1 carrot, peeled and cut into fine strips

• 1 cucumber, peeled, seeds removed and cut into fine strips

• 1 large red chilli, seeds removed and cut into fine strips

• 100g bean sprouts

• 100ml sesame oil

• 400g peeled tiger prawns

• ¼ bunch fresh Thai basil, roughly cut

• Sesame seeds


• 2tbsp light brown sugar

• 2tbsp fish sauce

• 1 large red chilli, seeds removed and finely chopped

• 60ml lime juice

• 1 garlic clove, peeled and finely chopped


1 For the chilli dressing stir the sugar, fish sauce and lime juice in a bowl to dissolve the sugar. Stir in the chopped chilli and garlic, and then set aside.

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