• Chef: Helen Tzouganatos 
• Serves: 2
• Time: 10 minutes

Ingredients:

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

Method:

Add 1 tablespoon of oil to a large wok over medium-high heat and cook egg. Transfer egg to a chopping board and cut into strips. Set aside.

Melt remaining oil in wok and add onion, ginger, garlic, capsicum and beans and stir fry for 3 minutes until vegetables soften. 

Add curry powder, soy and fish sauce to wok and toss through the vegetables. Add prawns and stir fry for one minute until they turn pink.

Return egg to wok with zucchini spirals and squeeze over lime juice. Stir fry for 2 minutes to combine flavours.