Spicy prawn & butternut squash stir-fry with basil
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A speedy, wok-to-table supper packed with fresh, zingy flavour
Ingredients
Vegetable Oil
1 tablespoon(s)
Butternut Squash
450 g, cut into thin wedges
King Prawns, Raw
200 g
Spring Onions
2 medium, finely sliced
Root Ginger
20 g, finely chopped
Garlic
2 clove(s), finely chopped
Chilli, green or red
1 individual, red, deseeded and finely chopped
Mange-tout
200 g
Amoy Reduced Salt Soy Sauce
2 tablespoon(s)
Blue Dragon Oyster Sauce
1 tablespoon(s)
Basil, fresh
60 g
Instructions
1
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.
2
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.
3
Remove from the heat. Mix through the basil and reserved butternut squash and serve.
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