Quick, easy and healthy. Based on a 1994 Waitrose recipe card.
Spicy Tiger Prawns with Mange Tout
- Total time: 20 mins
225g Uncooked tiger prawns (no shells)
1 tablespoon vegetable oil
2 spring onions chopped
2 teaspoons grated fresh ginger
1 fresh green chili, de-seeded and finely chopped
2 tablespoons light soy sauce
2 teaspoons tomato paste
1 tablespoon dry sherry or rice wine
150g mange tout, trimmed
Sesame seeds and chopped fresh/frozen coriander to garnish
- Heat oil and stir fry onions, ginger and chili for 1 minute. Add prawns and stir fry for another minite until turn pink. Add soy sauce, tomato paste and sherry and cook for 1 minute stirring frequently. Add mange tout and cook for a further 3 minutes stirring occasionally. Serve garnished with sesame seeds and coriander with boiled rice.