Diets are forming in all types and variations nowadays. Cutting out this and adding in more of that, the lists are endless. Luckily for the paleo followers and pescatarians out there, I have taken my own twist on a recipe from the book 'Inspirialized' by Ali Maffucci - which is perfect for any gluten free diet and has a blog which you can find here. This twist spun the dish into Wagamama heaven in your own home. Plus it was ultra easy and takes no longer than fifteen minutes.
Ingredients:
(Serves 1)
- 1 chunky parsnip
- 3/4 a tin of crab meat
- 1 red chilli
- 2 garlic cloves
- A handful of coriander
- 1 tsp of lazy ginger
- 1/2 a lime
- Olive oil
- Salt and pepper
Equipment:
- A Spiralizer
- A frying pan
- A knife and chopping board
1) To start, grab your parsnip and chop off each end in order for it to achieve the best noodle shape. Additionally, larger and chunkier parsnips work best to achieve the desired shape. It says in the book mentioned earlier to use blade C. Once everything is in place it's time to get spiralizing and you will end up with something similar to this:
2) Next splash some olive oil onto a frying pan and throw in the garlic and chilli that is chopped into tiny pieces. Let them fry slightly on a medium heat for about 30 seconds.
3) Throw in the parsnip noodles and sprinkle over some salt and pepper to season. Let it cook for about 2-3 minutes. Tossing occasionally until the parsnips are ever so slightly softened.
4) Add the crab, coriander, lazy ginger and the juice from the lime and let it cook for a further 2 minutes until the parsnips are cooked through and the crab is hot.
And you're done. Go and enjoy your home made gluten free Wagamamas!
No comments:
Post a Comment