Prawn and Sugar Snap Pea Stir-Fry |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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This is a very easy and quick dish to cook. I saw something similar on the TV some time ago, and just adapted it to ingredients I had to hand. It has turned out wonderful, full of flavour and enhanced, but not overpowered, with the chilli heat. Other Oils can be used if either is not to hand, and the same goes for the prawns, as other meats, such as crab meat, etc, can be used. Try as is, or doctor to your own tastes. Enjoy! Ingredients:
2 tablespoons sesame oil |
2 tablespoons peanut oil |
2 onions, chopped |
5 garlic cloves, crushed |
1 1/4 lbs king prawns (peeled, pre-cooked or raw) |
1 red chili pepper, de-seeded and sliced small (red, medium strength only, not too hot!) |
3/4 lb sugar snap pea |
2 eggs |
4 tablespoons light soya sauce |
1 teaspoon chili paste |
1/2 teaspoon tabasco sauce (or similar) |
Directions:
1. Heat Oils in a wok over a high heat.
2. Add Onions and Garlic, and saute for a minute.
3. Add Prawns, sliced Chilli and Sugarsnap Peas, and cook for 3-4 minutes.
4. Whilst above is cooking, beat eggs & then mix with remaining ingredients, then add to wok.
5. Continue cooking for a further 2-3 minutes, then serve (ideally on a bed of Rice).
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