Malaysian chilli prawns
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Forget slaving over a hot stove for hours – this delicious dish is ready in just 25 minutes, making it perfect for a casual dinner party or weeknight meal
Ingredients
Canola oil
1 tbs
Brown onion
1 large, thinly sliced
Sambal oelek
2 tbs
Tomato(es)
4 large, ripe, chopped
Chicken stock cube
1 individual
Lime juice
1½ tbs
Raw peeled prawns
800 g, tails intact
Sugar snap peas
150 g
Snow peas
150 g
Yellow capsicum
1 large, thinly sliced
Cooked basmati rice
2½ cup(s), (425g), to serve
Fresh mint
⅓ cup(s), leaves torn
Fresh coriander
⅓ cup(s)
Instructions
1
Heat a wok over medium-high heat. Add oil and heat for 30 seconds. Add onion and stir-fry for 2–3 minutes or until softened. Add sambal oelek and cook for 1 minute. Add tomatoes, stock cube, juice and ¾ cup (185ml) water and cook for 3–5 minutes or until sauce has slightly thickened.
2
Add prawns and cook for 3–5 minutes or until prawns change colour and are just cooked through. Add sugar snap peas, snow peas and capsicum and cook for 1–2 minutes or until just tender. Serve chilli prawns with rice and sprinkled with mint and coriander.
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