Spicy red lentil pasta with bok choy and tiger prawns


For the prawns

  • 12 tiger prawns
  • approx. 4 tbsp soy sauce
  • 2 tbsp coconut oil

For the pasta

  • 300g red lentil pasta
  • 250g cabbage
  • 150g bok choy
  • 1 onion
  • 15g ginger
  • 1 red chili
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 ½ tbsp brown sugar
  • 1 tsp Szechuan pepper
  • 2 tbsp sesame oil


  1. Clean and wash the prawns and mix with soy sauce. Marinade approx. 30 minutes in the fridge.
  2. Clean the cabbage and remove the stalk. Cut into thin strips. Wash the bok choy and cut into strips. Peel and dice the onion and ginger. Wash the red chili, deseed and dice.
  3. Mix soy sauce and vinegar with brown sugar.
  4. Fry Szechuan pepper in a wok, then crush the peppercorns in a mortar.
  5. Add more oik to the wok. Add the onions and fry for 2 minutes. Then add cabbage, ginger, chili and Szechuan pepper. After 7 minutes add the bok choy and fry for another 2 minutes.
  6. Cook the red lentil pasta in boiling salted water until al dente.
  7. In the meantime heat up some coconut oil in a pan and fry the prawns on each side for approx. 2 minutes.
  8. Add seasoning mix and pasta to the vegetables and season with salt and pepper. Serve with prawns.