Chilli and basil prawn stir-fry with pumpkin
450 g, peeled, cut into thin wedges
Raw peeled prawns
24 small, medium
2 individual, thinly sliced
2 tbs, (4cm piece), finely chopped
2 clove(s), small, finely chopped
Fresh red chilli
1 whole, thinly sliced
Reduced salt soy sauce
1 cup(s), leaves
- Heat half the oil in a wok over medium-high heat. Cook the pumpkin in batches for 4 minutes each side or until tender and golden. Transfer to a plate.
- Heat the remaining oil in the wok. Stir-fry the prawns, shallot, ginger, garlic and chilli for 2 minutes. Add the snow peas, soy sauce, oyster sauce and 2 tablespoons of water. Stir-fry for 1 minute or until the snow peas are bright green and tender crisp. Remove from the heat. Add the basil leaves and pumpkin and season with pepper. Toss to combine.