250 gms – 300 gms prawns (peeled and deveined)
¼ cup fish, chicken or veggie stock
3 small – medium zucchinis
3 garlic cloves (minced)
1 tsp smoked paprika
½ tsp chilli flakes
1 long red chilli
1 lemon (zest and juice)
½ tsp salt
¼ tsp pepper
2 tbsp. fresh parsley finely chopped
Using a spiral slicer, cut the zucchini into noodles and place them into a colander over a bowl or in the sink. Sprinkle salt on the zucchini and toss to combine.
Let the zucchini sit for 15 minutes while the salt extracts the moisture. Meanwhile, combine garlic, sliced long red chilli, paprika, chilli flakes, lemon juice, and prawns in a bowl and mix well.
Heat a large pan over medium high heat. When the pan is hot, add the prawns and season with salt and pepper. Sauté until the prawns change to bright orange. 3 – 4 mins.
Add the garlic/chilli sauce and stock and let reduce for a few minutes. Rinse the zucchini under running water to remove the salt and dry on paper towels. Add the zucchini noodles, parsley, and lemon zest to the pan, toss to coat and serve.