Stir-fried prawns

YOU
2 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (15)

12.00 prawns — frozen
olive oil — for frying
SAUCE
30.00 ml jam — apricot
5.00 ml fresh ginger — grated
4.00 garlic — cloves, crushed
freshly ground black pepper — pinch
15.00 ml curry powder
100.00 ml fresh chillies — 573
JULIENNE OF VEGETABLES
2.00 courgettes
1.00 carrot
1.00 aubergine
1.00 red pepper
1.00 green pepper
1.00 yellow pepper
fresh coriander — to garnish
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Method:

Shell the prawns, keeping the tail fins intact. Heat the apricot jam, ginger, garlic, pepper, curry powder and olive oil together and bring to the boil. Simmer for about 3 minutes.
Meanwhile, cut all the vegetables into thin strips and stir-fry in a little oil until just done but still crisp to the bite.
Rapidly fry the prawns in a little heated olive oil until they just begin to change colour and are cooked. Take care not to overcook them. Mix the prawns with the julienne of vegetables and add about 30 ml (2 T) of the sauce.
If the sauce is too thick, add a little water. Serve on rice garnished with coriander leaves. (Use the remaining sauce with chicken or fish.) Serves 2.



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