Quick Sweet and Sour Prawn Stir Fry

When the weather is hot and you’ve been working hard all day, the last thing you want to do is spend hours in the kitchen prepping and cooking a hot meal. If you feel like something light (that isn’t a salad) and super quick to prepare, try this delicious, fresh prawn stir fry for a healthy quick fix summer meal. Feel free to add or switch out any of the vegetables to suit.

Prep 5 minutes | 10 minutes cooking time | Serves 2

Sauce Ingredients:

  • 150ml sweet chilli sauce
  • 75ml pineapple juice
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tsp cornflour

Stir Fry Ingredients:

  • 1tbsp vegetable (or high-temperature cooking oil like peanut or canola, or use oil spray)
  • 300gms raw prawns – deveined, tail removed and patted dry.
  • 3 cloves minced garlic
  • 300gms rice noodles
  • 1 red pepper, finely sliced.
  • 4 spring onions cut into small
  • 100gms bean sprouts

Instructions:

  1. Combine the sauce ingredients in a jug giving it a good whisk.
  2. Add noodles to a pan, cover with boiling water and leave to soften for four minutes before draining and rinsing with cold water. Drain noodles and put aside.
  3. Heat oil in the wok (or frypan) and cook garlic, being careful not to burn until fragrant (30 seconds should do it)
  4. Add the white part of the onion to the pan and cook for 1 minute.
  5. Add your prawns and quickly cook until they just start to turn pink – don’t overcook them so they are rubbery.
  6. Add your noodles before adding your prepared sauce. Toss everything together.
  7. Once the sauce begins to thicken, add your bean sprouts and green parts of spring onions.
  8. Mix through until combined and warmed through.
  9. Serve with a coriander and crunchy peanuts – yum!

RECIPE FROM AGA FALCON

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