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Spicy Tiger Prawns with Mange Tout

Quick, easy and healthy. Based on a 1994 Waitrose recipe card.

  • Total time: 20 mins

Serves: 2


  • 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


  1. 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.

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