Sweet chilli prawn stir-fry

Sweet chilli prawn stir-fry

This easy to prepare stir-fry makes a great midweek meal

Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 10 mins

Method

  1. 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.
  2. 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.

Per serving

386 kcalories, protein 32g, carbohydrate 41g, fat 12 g, saturated fat 1g, fibre 6g, salt 2.22 g

Recipe from Good Food magazine, April 2007.

Taste team comment

'When cooked this dish looks appetising and colourful, and is deliciously sweet and savoury. If I cook it again, I'll use even more veg.'

Latest comments and suggestions

  • 04 April 2008

    Flylady commented on this recipe

    This was excellent. The flavour was beautifully sweet and spicy. Although it was spicy the children still loved it and has made it to the family favourites cookbook.

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  • 04 April 2008

    Flylady rated this recipe

    5 stars

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  • 11 April 2008

    katyrouth rated and commented on this recipe

    5 stars

    Tried this using raw tiger prawns too - added at the same time as the pepper - which was just as good!

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  • 14 April 2008

    Krissy rated and commented on this recipe

    5 stars

    Really good! Great as an easy mid week meal too. I added some cabbage and a birds eye chilli which tasted great!

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  • 25 April 2008

    katyrouth commented on this recipe

    I used this sauce last night with a basic veggie stir-fry (mange tout, red pepper, beansprouts) and it was still fantastic! I usually use Bart's paste as recommended, but I tried M&S too, which was different (in a good way!) - lots of citrus and coconut.

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  • 15 June 2008

    stefb84 commented on this recipe

    Why is this called sweet chilli? it doesn't have chilli or sweet chilli sauce in it!?

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  • 03 August 2008

    Karolinageegee rated this recipe

    3 stars

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  • 12 September 2008

    Peter747 rated and commented on this recipe

    4 stars

    Enjoyed this. Used Sainsburys Red sauce and it tasted fine. Will make again

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  • 26 November 2008

    Gill commented on this recipe

    I made this last nite and used chicken instead of prawn & added a little chopped fresh red chili - it was superb.Really tasty&will be a regular for me. so fast aswell!

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Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 10 mins

Sweet, spicy and crunchy

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
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Per serving

386 kcalories, protein 32g, carbohydrate 41g, fat 12 g, saturated fat 1g, fibre 6g, salt 2.22 g

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