Sweet chilli prawn stir fry

Ingredients
500g raw peeled prawns
1 red chilli finely chopped
4 spring onions chopped
1 red bell pepper sliced
2 cloves garlic crushed
Approx 1 Tablespoon grated ginger
200grams mung bean sprouts
A good handful of fresh coriander - chopped
Zest and juice of 1 lemon
Approx 1/4 cup sweet chilli sauce - more or less to taste
Approx 1/4 cup golden/light soy sauce
Sesame oil
Canola or sunflower oil
Egg noodles

Method

  1. Put a large pot of salted water on to boil
  2. Place prawns, 1/2 the soy sauce, a splash of sesame oil, ginger, lemon zest and garlic in a bowl and mix. Leave to stand while you heat a wok.
  3. Place spring onions, chilli, 1/2 the coriander, red pepper and a little sesame oil in a bowl and toss together
  4. Add canola and sesame oil to the hot wok. 
  5. Add all the prawns at once - there will be quite a lot of liquid it's ok to poach the prawns. Cook until just turning pink. 
  6. Place a colander over a bowl, pour the prawns into the colander - leave them standing over the bowl - keep the liquid
  7. Wipe out the wok with a paper towel add a little more canola oil
  8. Stir fry the spring onions etc for about a minute. Pour them out into the colander on top of the prawns. 
  9. Place the noodles in the boiling water
  10. Put the wok back on the heat add the rest of the soy sauce, sweet chilli, lemon juice - let it bubble then add the reserved liquid sitting in the bowl under the prawns
  11. Let the sauce boil and reduce for a minute or two
  12. Return the prawns and vegetables to the wok, add the mung bean sprouts - mix through the sauce and heat til hot
  13. Reserve 1/4 cup of liquid from he noodles then drain
  14. Put the noodles back in the pot with reserved liquid, a good splash of sesame oil and the remaining coriander and toss together. 
  15. Serve the stir fry over the noodles in bowls

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