Spicy prawn & butternut squash stir-fry with basil
450 g, cut into thin wedges
King Prawns, Raw
2 medium, finely sliced
20 g, finely chopped
2 clove(s), finely chopped
Chilli, Green or Red
1 individual, red, deseeded and finely chopped
Amoy Reduced Salt Soy Sauce
Blue Dragon Oyster Sauce
- Heat half the oil in a wok over a medium-high heat. Fry the butternut squash in batches for 4 minutes on each side or until tender and golden. Transfer to a plate using a slotted spoon as you go.
- Heat the remaining oil in the wok. Stir-fry the prawns, spring onion, ginger, garlic and chilli for 2 minutes. Add the mangetout, soy, oyster sauce and 2 tbsp water and stir-fry for 1 minute or until the mangetout is cooked.
- Remove from the heat. Mix through the basil and reserved butternut squash and serve.