Sweet & Spicy Prawn Stir Fry

DSCF3857.JPGI knew I wouldn’t be able to resist using more ready-to-eat prawns. So. Easy. This is a quick stir-fry, something you can whip up after work, minimal effort. And delicious. The thing with Thai-type dishes is that the number of sauce ingredients is quite limited, it’s really all about the proportions. So this type of dish isn’t the one to go all free-form on – changing the proportions or leaving things out will really change the taste. Like the garlic and spring onion – they are both pretty mild, but they really bring these flavours together. Don’t leave them out! I used mushrooms, tenderstem broccoli and red peppers as my veggies, but you can mix and match as you like. As long as they are thinly sliced vegetables, suitable for stir-frying, pretty much anything goes.

Sweet & Spicy Prawn Stir Fry

400g small ready-to-eat prawn tails/shrimp
200g mushrooms, sliced
125g tenderstem broccoli, cut in half
1 red pepper, sliced
3 tsp peanut oil
2 cloves garlic, crushed
1 fresh red chilli, sliced
1 spring onion, sliced
3 tsp cornflour
Sauce:
3 tblsp honey
3 tblsp tomato sauce (ketchup)
1 tblsp soy sauce
2 tsp chilli sauce
120ml water
1/2 tsp ground ginger
1 tsp fish sauce
*serves 4

Combine all the sauce ingredients in a measuring jug. Heat a teaspoon of the oil in a wok, and stir fry the veggies until they are done – about 5 minutes. If you are using mushrooms you might need to add another teaspoon of oil – mushrooms are like little sponges. Remove the veggies from the wok with a large spoon. Toss the prawns in 2 teaspoons of cornflour and add the rest to the sauce. Grind some salt and pepper over the prawns and toss again. Heat the remaining peanut oil in the wok and add the crushed garlic and prawns, tossing gently for a minute or two. The prawns should be heated through and the garlic lightly browned. Remove them. Add the sauce to the wok and simmer for a few minutes until it has thickened slightly. Serve the prawns and veggies over jasmine rice and drizzle with the sauce. Garnish with diagonally-sliced spring onion and chilli (if you’re a heat addict).

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