Chilli prawn and snap pea stir-fry
1
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Tender sweet prawns, tossed with crunchy vegetables and coated in a richly-flavoured sauce makes for a restaurant quality dish that’s cooked in 10 minutes in just one pan!
Ingredients
Cornflour
1½ tsp
Sherry, dry
1 tsp
Reduced salt soy sauce
2 tbs
Raw peeled prawns
400 g, (bought peeled), deveined
Red capsicum
1 medium, cut into thin strips
Yellow capsicum
1 medium, cut into thin strips
Sugar snap peas
100 g, trimmed
Jalapenos
1 individual, deseeded, finely chopped
Green shallot(s)
4 individual, thinly sliced, plus extra to serve
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Chicken stock cube
½ individual, to make ½ cup (125ml) stock
Fresh coriander
½ cup(s), chopped
Sesame oil
¼ tsp
Sambal oelek
¼ tsp, or to taste
Oil spray
1 x 3 second spray(s)
Instructions
1
Mix cornflour with sherry and 1 tablespoon soy sauce in a medium bowl until smooth. Add prawns and toss to coat.
2
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Stir-fry capsicums, snap peas and jalapeño for 1 minute. Add shallots, garlic and ginger, stir-fry for 30 seconds or until fragrant. Add prawns with any liquid remaining in bowl, stir-fry for 2-3 minutes or until prawns change colour and are just cooked.
3
Stir in stock and remaining soy sauce, cook, stirring, until sauce boils and thickens slightly. Stir in coriander, sesame oil and sambal oelek. Garnish with extra shallots.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.