Prawn & Snow Pea Stir Fry

29 Jul

Stir frying freshly picked vegetables is a great way of retaining the fresh crisp taste and goodness of young seasonal veg. Any leguminous pod vegetable and prawns is always a winning combination for me. I make the same dish using snap peas, french, runner or yard long beans, whatever is in season and they all taste great. Serve simply with plain boiled white or brown rice or rice noodles.

Or serve won a bed of rice noodles mixed with fresh raw beansprouts (pictured) for extra crunch and healthiness.
Serves 2 Prep 10min Cook 7min

  • 12 large, shell on, prawns
  • 1 tsp peanut oil
  • pinch sea salt
  • pinch cracked black pepper
  • 100-150g mangetout peas or beans
  • 1-2 spring onions, thinly sliced
  • 2-3 cloves garlic, sliced
  • 1-2 medium red chillis, finely sliced
  • handful of fresh herb leaves to taste such as: corinader, garklic chives, mint, laksa or Thai basil

Seasoning sauce

  • pinch chilli powder (optional)
  • 1 tbsp Thai fish sauce 
  • 1 tbsp soy sauce 
  • 1 tbsp lemon juice (optional)
  • 1 tbsp water
  • 1/2 tsp sugar

Run a knife along the back of the prawns to slice through the shell, this will help them to cook, season and and set aside. Prepare all the ingredients so that they are to hand ready to through into the hot wok. Remove the tops from the peas/beans and any stringiness. Mix up the seasoning sauce and set aside.
Heat a wok or large frying pan until very hot and throw in the prawns. Cook until the skin starts to blister then throw in the peas, garlic, and spring onions. Cook on a high heat for 2-3 minutes, stir, add the chilli seasoning sauce and toss well throw in the herbs and serve.

Cook’s Note   I use home grown, dried and freshly ground chillis see making chilli powders which have bags of flavour and heat, so unless you have good quality fresh cayenne or chilli powder don’t use it, just add more fresh chillis to taste.
29/7/2007:

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