Sweet and sour prawn curry
500 g, peeled, tails intact, (buy 1kg)
1 medium, thinly sliced
Orange sweet potato (kumara)
225 g, cut into 3cm pieces, (buy 250g)
Canned diced tomatoes
Fresh red chilli
1 whole, finely chopped
1 bunch(es), cut into 4cm lengths
Frozen green peas
1 cup(s), thawed
- Heat a wok over medium heat. Add half the oil and heat for 30 seconds. Stir-fry prawns for 2–3 minutes or until prawns change colour and are just cooked through. Transfer to a plate.
- Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add onion, sweet potato and turmeric and stir-fry for 5 minutes or until onion has softened. Add tomatoes and chilli and bring to the boil. Reduce heat and simmer, uncovered, for 8–10 minutes or until sweet potato is tender.
- Return prawns to wok with asparagus, snow peas, peas and juice and cook for 1–2 minutes or until vegetables are tender. Serve curry topped with bean sprouts and basil leaves.