1. Warm the oil in a wok or similarly wide, capacious pan, then add the chopped chilli (with seeds if you like it fiery) and lemon zest, turning them as they sizzle in the hot oil - this is a moment of fragrant joy.
2. Now grate the garlic and add it, along with about a third of the chopped parsley and marjoram and give a quick stir, before tumbling in the prepared prawns. Stir-fry in the pan for 2-3 minutes, or until the seafood is just cooked through.
3. Add the juice of half the lemon and most of the remaining herbs and cook, stirring, for another 30 seconds or so. Taste to see if you need any salt or more lemon juice, before turning the seafood fritti out onto a warm platter and scattering it with the last remaining bits of chopped parsley and marjoram.
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|Serving Size: 1 Serving (148g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 59 (43%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 91.2mg||28 %|
|Sodium 966.4mg||33 %|
|Potassium 299.4mg||8 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 6.6g|
|Protein 13.6g||19 %|
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Calories per serving: 137
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