Name: Sweet chilli prawn stir-fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Chinese
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 prawn defrosted

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Sweet chilli prawn stir-fry

Sweet chilli prawn stir-fry

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4 out of 5.18 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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 prawn

defrosted

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Nutrition: per serving

kcal386
fat12g
saturates1g
carbs41g
sugars39g
fibre6g
protein32g
salt2.22g

Method

step 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.
step 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.

Recipe from Good Food magazine, April 2006

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A star rating of 4 out of 5.18 ratings

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