Spicy Tiger Prawn Stir Fry
By WLR's Food Information Executive, Laurence Beeken
More meaty than fishy, tiger prawns are the perfect choice of seafood for beginners! For prawn lovers, this superbly spicy dish is bursting with flavour and great fun to prepare. Once you start stir frying things can get a little frantic, so it's best to have all ingredients prepared and to hand! And don't forget to enjoy the aroma as it all fuses together. Delicious!
Ingredients
| 2 x 65g blocks | Egg Noodles, Medium, Sharwoods* |
| ½ tsp | Sesame Oil |
| 1 tsp | Fresh Chilli, finely chopped |
| 1 tsp | Fresh Ginger, grated |
| 1 clove | Garlic |
| 1 small | Red Onion |
| 3-4 | Spring Onions |
| 200g | Tiger Prawns, shelled |
| 100g | Chinese Cabbage or Beansprouts |
| 1 tbsp | Lime Juice |
| 1 tbsp | Light Soy Sauce |
| 1 tbsp | Sweet Chilli Sauce |
| 50ml | Chinese Rice Wine |
Method
- Bring a pan of water to the boil; add the noodles; return to boil and simmer for 3-4 minutes. Drain and return to pan; drizzle with ½ tsp sesame oil and shake to coat. Set aside.
- Prepare the ingredients:
Peel and slice onion into half moons
Shred Chinese cabbage
Juice the ½ lime
Measure out all other ingredients - Heat a wok (or large pan) over a hot heat; add remaining sesame oil; once smoking add the chillies, garlic, and ginger. Stir fry for half a minute.
- Next add the red onion, spring onions and prawns. Stir fry for 3-4 minutes (until prawns turn deliciously browned around the edges)
- Add the Chinese cabbage/beansprouts, lime juice, soy sauce, sweet chilli sauce, pre-cooked noodles and rice wine. Stir fry for a further 3-4 minutes or until noodles are heated through.
- Serve immediately!
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