Gingered prawn stir-fry


Ingredients 17
Servings 4
Time

Ingredients

  • sunflower oil for frying
  • 2
    cloves garlic, sliced
  • 1
    chilli, seeded and chopped
  • 1
    piece ginger, peeled and sliced
  • 3
    carrots, cut into julienne strips
  • 2
    leeks, washed well and cut into julienne strips
  • 1
    large red sweet pepper, seeded and cut into julienne strips
  • 400
    g
    peeled prawns or frozen prawns, thawed
  • 45
    ml
    light soy sauce
  • 15
    ml
    rice vinegar (see tips)
  • 15
    ml
    dry sherry
  • 1
    small lemon or lime, juice
  • 5
    ml
    chicken stock powder
  • 5
    ml
    sugar
  • 250
    ml
    trimmed mangetout or sugar snap peas
  • 1
    bunch spring onions, trimmed and sliced diagonally
  • 45
    ml
    chopped fresh coriander or basil
 

Method

 
Heat oil in a wok or frying pan and stir-fry garlic, chilli and ginger for about 1 minute. Still stir-frying, add carrot, leek and sweet pepper strips (in this order) at 1 minute intervals. Add a little water if mixture is too dry. Add prawns and stir-fry for about 30 seconds. Add soy sauce, vinegar, sherry, lemon juice, stock an sugar and cook for about 1 minute. Add mangetout or sugar snap peas, spring onions and coriander or basil and stir-fry until just cooked through, about 2 to 3 minutes. Serve immediately with Chinese noodles.
 

Read more on: fish/seafood  |  shallow-fry
 

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