Sweet chilli prawn stir-fry

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Good Food

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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

'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

• Flylady

  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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• Flylady

  04 April 2008

  Flylady rated this recipe

  

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• katyrouth

  11 April 2008

  katyrouth rated and commented on this recipe

  

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

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• Krissy

  14 April 2008

  Krissy rated and commented on this recipe

  

  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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• katyrouth

  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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• stefb84

  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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• Karolinageegee

  03 August 2008

  Karolinageegee rated this recipe

  

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• Peter747

  12 September 2008

  Peter747 rated and commented on this recipe

  

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

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• Gill

  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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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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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 10 mins

Cook 10 mins

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

Per serving

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

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