Raw peeled prawns
300 g, deveined, tails intact
2 tsp, crushed
½ clove(s), crushed
97% fat-free deli sliced ham
100 g, chopped
4 individual, thinly sliced
Vegetable mix, non-starchy, frozen
375 g, thawed, or fresh variety
4 medium, lightly beaten
500 g, spiralised into zoodles
- Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry prawns, curry powder, ginger and garlic for 2 minutes or until prawns are almost cooked through. Transfer to a plate.
- Add remaining oil to wok and heat for 20 seconds. Stir-fry ham and half the shallots for 1 minute or until ham is lightly browned. Add stir-fry vegetables and stir-fry for 2 minutes or until vegetables are tender.
- Make a well in centre of stir-fry and carefully add egg to centre of wok. Stir egg to break up into lumps as it sets. Add prawn mixture, zucchini and oyster sauce and toss until heated through. Serve topped with remaining shallots.