Nutty White Fish and Prawn with 'Satay Sauce' (serves one)

  Genuinely one of my favourite things that I have made recently, and completely healthy and a brilliant way to refuel after training due to all the protein, is my take on a nutty 'curry'.Now, before we get fully into this, you should know that I am a self confessed peanut butter lover and that nothing more makes me happier than copious amounts of the stuff! ARGHHHH! I am a nutter for the butter.

Anyway, I saw this recipe on BBC Good Food and decided to alter it slightly to incorporate my addiction
for Total Greek 0% yogurt. So creamy, yet so healthy. No fat, packed with protein and no added sugar; I go through a ridiculous amount (and I have no shame in admitting that!).
One of my #trytotal entries

 ♥ 100g baby pink prawns
 ♥ 1 White Fish fillet (I used a frozen basa fillet)
 ♥ 1/2 small white onion (finely sliced)

 ♥ 1 garlic clove (crushed)

 ♥ 1/2 tsp cinnamon
 ♥ 50ml water
 ♥ Chilli flakes and seeds (extra for serving)
 ♥ One slice fresh ginger (diced)
 ♥ 75g Total Greek 0% Yogurt
 ♥ 2 tbsp's crunchy peanut butter (smooth works okay too)

1. Steam the prawns and white fish separately. In a frying pan, add a dash of water and soften the onions with the chilli flakes and garlic then add the prawns once cooked. Add the water and reduce heat.
2. Throw in the ginger and then add the peanut butter, stirring until it has melted. Remove the pan from the heat and carefully stir in the yogurt so that it doesn't separate. Add the cinnamon.
3. I served over rice noodles and sugar snap peas, but it would go well with rice too! Top with chilli flakes and serve over the white fish fillet.