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MaRobert's Prawn Stir Fry

Posted by Maggie Mazoleka on

This quick and easy dish is perfect for those occasions when you're pushed for time but still want something with lots of flavour. MaRobert's Prawn Stir Fry makes a great lunch on its own, or can be served with rice or noodles for a more substantial meal. 

 

Serves: 2
Preparation time: 15 minutes approx.

Ingredients:

  • 250g raw king prawns (shells and tails removed)
  • 2 garlic cloves
  • 1 piece of fresh ginger (thumb sized)
  • 1 red chilli, or 1tsp dried chilli flakes
  • 1 yellow pepper
  • 100g sugarsnap peas
  • 1 large carrot
  • 1tbsp olive oil
  • 85g beansprouts
  • 2 tbsp soy sauce
  • Juice of ½ a lime
  • ½ jar MaRobert's sauce
  • Handful fresh coriander to serve (optional)
  • 3 spring onions to serve (chopped, optional)

Method:

  • Finely chop the garlic, ginger, chilli (if using fresh), and pepper. Peel the carrot and slice into thin batons. 
  • In a wok, combine the olive oil, garlic, ginger, and chilli/chilli seeds. Turn to a high heat and cook for 1 minute. 
  • Add the prawns and cook for 2 minutes, stirring often. 
  • Add the pepper, sugarsnap peas, and carrot. Cook for 2-3 minutes, stirring often. 
  • Add the beansprouts and cook for 1 minute. 
  • Add the soy sauce, lime juice, and MaRobert's sauce, combine well, and cook for 2 minutes.
  • Serve as required.
Tip: If you want the flavour of a fresh chilli without the dish being too hot, deseed it when chopping to reduce the heat. 

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