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Sweet chilli and lemongrass prawns

Juicy tiger prawns are the ideal partner for this medium-hot stir-fry

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Ingredients (Serves 2-3)

  • 1 tbsp vegetable oil
  • 100g/4oz mange tout, trimmed
  • 100g/4oz baby corn
  • 250g/9oz raw tiger prawns
  • 1 jar Sharwood’s Sweet Chilli & Lemongrass Stir-Fry Sauce
  • Fresh coriander leaves
  • Thai jasmine rice to serve

Heat the oil in a wok or deep-sided frying pan, add the mange tout and baby corn then stir-fry for 1 minute.

Toss in the tiger prawns and stir-fry for a couple of minutes until they are cooked and have turned pink.

Pour over the stir-fry sauce and cook gently until heated through. Sprinkle in the chopped coriander and serve with jasmine rice.



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