King Prawn Puri

King Prawn Puri

In the past, whenever I’ve attempted to lose weight I always fall off the wagon because I’m craving a takeaway. After starting my lean journey I can honestly say that I’ve not been tempted by a takeaway, BUT i have tried to keep the food I eat as interesting as possible.  This recipe popped into my head following a conversation with my husband about how we’re not missing takeaways!  This is one of my favourite starters!

Ingredients for 1 serving

443g peeled raw king prawns
46g onions, chopped
95g cherry tomatoes, sliced in half
3 whole eggs
3 egg whites
1-2 chilli, sliced, seeds or no seeds up to you!
1-2 tsp garam masala
1 tsp ground cumin
6g olive oil
1 lemon, juice only
2 tbsp water
10g fresh coriander, chopped
46g reduced fat sour cream
149g mixed salad leaves

(Example ingredient amounts given, adjust accordingly to your requirements)


  • Put a non stick frying pan onto the heat, add the prawns and the water.
  • Put the lid on and steam the prawns for a minute.
  • Take these out of the pan and set aside.
  • Put a smaller frying pan on a medium heat and brush the frying pan with the oil using a pastry brush.
  • Whisk the whole eggs with the egg whites and pour into the frying pan to make a large pancake.
  • Gently cook the egg so that you can see the egg has set, remove from the heat and set aside.
  • Repeat this process until you have used all of your eggs.
  • Put the original pan back onto the heat along with the oil.
  • Using a mini food processor, chop the onion until it’s almost a paste and add it to the pan.
  • Leave this on a medium-low heat to soften the onion without colouring it.  If you feel the pan is a little dry, add a tablespoon of water and pop the lid on.
  • After 5 or so minutes the onion should have softened.
  • Put the tomatoes in the blender and chop them.
  • Add these to the pan and allow these to cook out for 3-4 minutes to soften.
  • Add the chillies, ground cumin and garam masala and give everything a good stir.
  • Add the prawns back into the pan and coat them with the spiced mixture for around 2 minutes to warm through and finish cooking.
  • Add your pancakes to your plate, top with the salad leaves, add the prawn puree mixture and add a squeeze of lemon.
  • Finish by adding a dollop of sour cream in case the chillies are hot and a scattering of coriander.


  • For anyone following older BC plans, king prawns have been used instead of chicken.
  • Check out the video showing exactly how to make egg wraps!
  • Please note that just using 1 whole egg and 1 egg white I have made an egg wrap using a pan with a 22cm diameter.
Nella Foulds
Nella Foulds

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