Garlic, ginger and chilli prawns

Ingredienti per 2

Ingredients

Blanch the sugar-snap peas for 2 mins in boiling water, then drain and refresh them in cold water to keep the bright green colour
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2 tsp rapeseed oil or sesame oil
1 large clove garlic, peeled and chopped
½-1 green chilli, deseeded and finely sliced
1 tsp grated fresh ginger
400g (14oz) raw king prawns
100g (3½oz) sugar-snap peas (see tip, right)
To serve
Brown rice (we used a 250g pack of M&S wholegrain rice, microwaved according to pack instructions)
Lime wedges
Coriander, to garnish, optional

15 min · Facile

Preparazione

1. Method

2. Heat the oil in a frying pan with the garlic, chilli and ginger, and fry for a minute over a medium heat.
Add the prawns; leave them to go pink on one side, then flip them and cook until pink all over. Add the blanched sugarsnap peas and heat through.
Serve with rice, drizzled with the oil from the pan, and lime wedges. Garnish with coriander, if you like.

primi November 20, 2011 22:33