Salad onions lend themselves well to Chetna Makan's stir fries, benefiting from a quick blast of heat to soften and sweeten them
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Defrost the prawns if necessary. Cut the salad onions into 3cm lengths. In a small bowl, combine the soy sauce, vinegar, honey and chilli garlic sauce. Stir in 3 tbsp water; set aside.
Heat the oil in a frying pan, add the garlic and chilli and cook for 1 minute over a low heat until they start to get some colour. Add the salad onions and cook for 2 minutes over a medium heat until starting to soften. Stir in the prepared soy sauce mixture. Add the prawns and cook for about 2 minutes on each side until pink, opaque and cooked through.
In a small bowl, mix the cornflour with 4 tbsp cold water. Add this to the pan and mix well. Stir for a few seconds until the liquid in the pan turns thick and sticks to the prawns. Serve straight away with egg fried rice.
Weinhaus Pinot Gris Urmeer, Rheinhessen, Germany * (£7.99/75cl) This rich, well-rounded white is excellent with the spicy prawn stir fry.
Typical values per serving when made using specific products in recipe
Energy | 1,852kJ/ 434kcals |
|---|---|
Fat | 16g |
Saturated Fat | 2.2g |
Carbohydrates | 44g |
Sugars | 6.75g |
Fibre | 3.2g |
Protein | 28g |
Salt | 1.6g |
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