Thai Prawn and Pea Stir-fry
Serves: 4
Preparation: 45 minutes
Cooking Time: 5 minutes
Ingredients
- 2 tbsp vegetable oil
- 3 shallots, peeled and chopped
- 1 garlic clove, finely chopped
- ½ tbsp ginger, finely chopped
- 1 dessertspoon finely chopped chilli, deseeded
- 300g raw tiger prawns, peeled
- 180g frozen peas, blanched and drained
- 1 red pepper, deseeded and cut into 2cm squares
- 4 tbsp oyster sauce
- 1 tbsp fish sauce black pepper
- 1 tsp sugar
- 2 tbsp coriander, chopped
Method
- In a wok or a frying pan, heat the oil, fry the shallots, garlic and ginger for 1 minute.
- Add the chilli. Stiring constantly add the prawns, then the blanched peas and the remaining ingredients.
- When the prawns are pink and opaque, turn onto a serving dish and serve with boiled rice or noodles.
