Easily one of the most versatile dishes I have made in a long time, as Nigella says you can serve it over salad for a light lunch or over noodles or rice for a heartier supper.
I went for the salad option as I wanted something for lunch and you really do need to use iceberg lettuce, any other sort of lettuce will wilt and go that yucky khaki colour when the hot sauce is poured over. It doesn't say that in the book, I have taken to sky plussing episodes of TV shows where I have the book to pick up handy hints like that and also which recipes are best served with each other, this is especially true with Nigella Kitchen and Nigella Express where the recipes put together in the book are different from the TV show and give me more options!
Japanese Prawns (from Nigella Kitchen)
(3 WW ProPoints if served with lettuce)
2 tbsp water
2 tbsp sake
1/2 tsp sea salt flakes
1 tbsp lime juice
1 tsp wasabi paste
2 tsp garlic oil
2 spring onions, finely sliced
200g raw king prawns, frozen
iceberg lettuce, rice or noodles to serve
In a bowl mix together the water, sake, salt, lime juice and wasabi.
Heat a wok or deep frying pan and, when warm, add the garlic oil and spring onions and stir fry for a min or so, then tip in the frozen prawns and cook for about 3 mins.
Add the liquid mixture to the pan, bring to a bubble and cook for another 2 mins, stirring the prawns about a bit in the sauce.
When the prawns are completely cooked through serve over salad, rice or noodles sprinkling with fresh coriander if you have some.