Sweet chilli prawn stir-fry
This easy to prepare stir-fry makes a great midweek meal
- Prep: 10 mins
Cook: 10 mins
- Serves 2
- Easy
Ingredients
- 4 tbsp soft brown sugar
- 1 tbsp vegetable oil
- 1 head broccoli, cut into small florets
- half a 250g pack baby sweetcorn, halved lengthways
- 2 tbsp Thai red curry paste (we used Bart's)
- 1 red pepper, deseeded and sliced
- splash Thai fish sauce or low-salt soy sauce
- 200g cooked fozen prawns, defrosted
Method
-
Tip the sugar into a wok, add a splash
of water and let it dissolve over a low heat.
Once dissolved, turn up the heat until it
bubbles, then pour into a heatproof bowl.
-
Heat the oil in the wok, then stir-fry the
broccoli and sweetcorn for 3 mins until they
start to blister. Stir the curry paste into the
caramel, then pour into the wok. Add the
pepper and continue to cook for 2 mins.
Splash in the fish sauce or soy, add the
prawns and fry again to heat through.
Serve immediately with rice or noodles.
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