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Tiger Prawn Stirfry

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!  

Prep time 10 mins | serves 2 | 320 calories per serving

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

  1. 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.
  2. Prepare the ingredients:
    Peel and slice onion into half moons
    Shred Chinese cabbage
    Juice the ½ lime
    Measure out all other ingredients
  3. 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.
  4. Next add the red onion, spring onions and prawns. Stir fry for 3-4 minutes (until prawns turn deliciously browned around the edges)
  5. 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.
  6. Serve immediately!

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