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.