Chilli and basil prawn stir-fry with pumpkin
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This refreshing salad is packed with fragrant basil, juicy prawns and zesty ginger.
Ingredients
Peanut oil
1 tbs
Pumpkin
450 g, peeled, cut into thin wedges
Raw peeled prawns
24 small, medium
Green shallot(s)
2 individual, thinly sliced
Fresh ginger
2 tbs, (4cm piece), finely chopped
Garlic
2 clove(s), small, finely chopped
Fresh red chilli
1 whole, thinly sliced
Snow peas
200 g
Reduced salt soy sauce
2 tbs
Oyster sauce
1 tbs
Fresh basil
1 cup(s), leaves
Instructions
1
Heat half the oil in a wok over medium-high heat. Cook the pumpkin in batches for 4 minutes each side or until tender and golden. Transfer to a plate.
2
Heat the remaining oil in the wok. Stir-fry the prawns, shallot, ginger, garlic and chilli for 2 minutes. Add the snow peas, soy sauce, oyster sauce and 2 tablespoons of water. Stir-fry for 1 minute or until the snow peas are bright green and tender crisp. Remove from the heat. Add the basil leaves and pumpkin and season with pepper. Toss to combine.
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