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Thai prawn stir-fry
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350g-400g frozen ready to cook raw king prawns
3 tbsp frozen Cooks’ Ingredients Thai mix
2 tsp frozen Cooks’ Ingredients red chilli
1 tbsp vegetable oil
1 red pepper, deseeded and sliced into strips
1 yellow pepper, deseeded and sliced into strips
300g fresh free range egg noodles
1 tbsp fish sauce
6 salad onions, sliced
½ tbsp sesame oil
½ lime, juice
Sweet chilli sauce (optional)
1. Heat half the oil in a large pan. Add the frozen prawns and cook, stirring, for about 5 minutes until pink. Remove from the pan and set aside.
2. Wipe out the pan and return to the heat with the remaining oil. Toss in the Thai mix and peppers and stir-fry for 3 minutes, then add the beansprouts, noodles and fish sauce and cook for another 3 minutes. Return the prawns to the pan along with the chilli, onions and sesame oil and cook for another minute. Squeeze over the lime juice and serve immediately with some sweet chilli sauce, if liked.
Typical values per serving:
This recipe was first published in February 2012.