Sweet and sour prawn curry
2
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Throw these colourful ingredients into the wok for a flavour-filled feast that's as tantalising for the tastebuds as it is for the eyes
Ingredients
Vegetable oil
1 tbs
Raw peeled prawns
500 g, peeled, tails intact, (buy 1kg)
Brown onion
1 medium, thinly sliced
Orange sweet potato (kumara)
225 g, cut into 3cm pieces, (buy 250g)
Ground turmeric
1 tsp
Canned diced tomatoes
400 g
Fresh red chilli
1 whole, finely chopped
Asparagus
1 bunch(es), cut into 4cm lengths
Snow peas
200 g
Frozen green peas
1 cup(s), thawed
Lime juice
2 tbs
Bean sprouts
2 cup(s)
Fresh basil
1 cup(s)
Instructions
1
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.
2
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.
3
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.
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