Ginger prawns with sugar snaps
2
Points®
Total time: 30 min • Prep: 25 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Once you get to know the savoury power of miso paste, you’ll want it in your fridge at all times. The red variety is the strongest, for a milder flavour, use white miso. Give the usual rice a miss and serve over a crunchy green salad with grated carrot and sliced shallot for a flavour-packed meal.
Ingredients
Salt reduced chicken stock
¼ cup(s), (60ml)
Miso paste
1 tbs, red variety
Sherry, dry
1 tbs
Sriracha sauce
2 tsp
White sugar
1 tsp
Sunflower oil
1 tbs
Raw peeled prawns
250 g, (buy 500g shelled), peeled, deveined, tails in tact
Fresh ginger
1 tbs, finely grated
Sugar snap peas
300 g, trimmed
Red capsicum
1 medium, thinly sliced
Cornflour
1 tsp
Instructions
1
Combine stock, miso, sherry, sriracha and sugar in a small bowl. Set aside.
2
Pat prawns dry with paper towel. Heat oil in large wok over high heat. Add prawns in an even layer. Cook undisturbed for about 1 minute, until they begin to sear. Add ginger and stir-fry for about 30 seconds, until prawns are lightly browned but not cooked through.
3
Add peas and capsicum, stir-fry for about 30 seconds. Stir cornflour into stock mixture until smooth, then add to wok. Continue stir-frying for 1-2 minutes, or until liquid boils and thickens slightly and prawns are cooked.
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