Firecracker Prawn Stirfry
My secret santa in work got me the Wagamama cookbook this year and so far I love it. Some of the ingredients are a bit wacky and things I’ve never heard of but I googled a few substitutes for things I had / knew I could get locally and it tasted really good. I’ve adapted the wagamama recipe with my tweaks here, using ingredients that are readily available. Be warned it is very spicy, but I love spice so wasn’t an issue for me, but definitely not for the faint-hearted.
It’s packed full of fresh crunchy vegetables and doesn’t have that gloopy MSG texture, that you often can find with asian cooking. You will definitely get a few of your 5 a day by eating a portion of this. Can easily be made vegetarian / vegan by using tofu or quorn. I love it with prawns, but chicken would be lovely too.
Ingredients
Serves 5 | 320 calories per serving (without rice/noodles)
25-30 jumbo prawns (uncooked / de-veined)
2 tbsp sesame oil
150g mangetout
1 red pepper, sliced.
1 yellow pepper, sliced
2 onions, sliced
4 cloves garlic, minced
thumb sized piece ginger, grated
2 green chillis, thinly sliced
“Yakatori” sauce (6 tbsp soy sauce, 1 tsp sugar, 2 tbsp rice wine vinegar)
50 ml vegetable oil
100 ml hot sauce
2 tbsp fish sauce
50ml hoisin sauce
2 tbsp chilli flakes
6 tbsp honey
Optional: spring onions, lime slices & toasted sesame seeds for garnish
Method
In a bowl mix the “yakatori” sauce with oil, hot sauce, hoisin sauce, chilli flakes & honey. Bring to the boil then reduce to a simmer on a low heat for 15-20mins until thickened in texture.
Heat sesame oil in a skillet / wok and add garlic, fresh chilli & ginger. Cook for 1 minute without browning.
Add the peppers & onions and sauté for 3-4 minutes on high so that the vegetables retain their crunch.
Add your prawns to the wok with your sauce and turn down the heat. Add the mangetout and cook until the prawns are pink and fully cooked through (about 5 minutes).
Serve immediately with your toasted seeds & spring onion with some cooked jasmine rice or noodles.
