STIR-FRIED PRAWNS
WITH STICKY RICE
SERVES 4
INGREDIENTS
2 tbsp Olive or sunflower oil
5 Spring onions with tops, chopped
1 Carrot, peeled and diced
1 Red pepper, diced
1 Red chili, chopped
2 Garlic cloves, crushed
2 tbsp Sweet chili sauce
Zest of 1 ripe lemon
2 tbsp Honey
2 tbsp Soy sauce
4 tbsp Lemon juice
800 g Breco Black Tiger or Vannamei prawns, cleaned
3 tbsp Fresh coriander, chopped
Cooked sticky rice to serve
METHOD
1
Heat the oil in a saucepan and add the spring onions, carrot, red peppers, ginger, chilli and garlic. Stir while cooking for 3 minutes.
2
Stir in the sweet chilli sauce, lemon zest, honey, soy sauce and lemon juice. Stir while cooking for 1 minute.
3
Add in the prawns and cook until they are pink and succulent.
4
Remove from the heat, stir in the coriander, pour the rest of the sauce over the prawns, and serve with boiled sticky rice.
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Ingredients
2 tbsp Olive or sunflower oil
5 Spring onions with tops, chopped
1 Carrot, peeled and diced
1 Red pepper, diced
1 Red chili, chopped
2 Garlic cloves, crushed
2 tbsp Sweet chili sauce
Zest of 1 ripe lemon
2 tbsp Honey
2 tbsp Soy sauce
4 tbsp Lemon juice
800 g Breco Black Tiger or Vannamei prawns, cleaned
3 tbsp Fresh coriander, chopped
Cooked sticky rice to serve
Ingredients
2 tbsp Olive or sunflower oil
5 Spring onions with tops, chopped
1 Carrot, peeled and diced
1 Red pepper, diced
1 Red chili, chopped
2 Garlic cloves, crushed
2 tbsp Sweet chili sauce
Zest of 1 ripe lemon
2 tbsp Honey
2 tbsp Soy sauce
4 tbsp Lemon juice
800 g Breco Black Tiger or Vannamei prawns, cleaned
3 tbsp Fresh coriander, chopped
Cooked sticky rice to serve