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Nutrition: per serving

  • kcal386
  • fat12g
  • saturates1g
  • carbs41g
  • sugars39g
  • fibre6g
  • protein32g
  • salt2.22g
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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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Comments, questions and tips (13)

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Overall rating

A star rating of 4 out of 5.18 ratings

iloveprunejam

A star rating of 4 out of 5.

Excellent recipe though I would stir fry for an extra 10 minutes before adding the peppers and prawns. My family loved it!

lisacollins1977

A star rating of 2 out of 5.

It was ok - very sweet and just ok.

melissak

A star rating of 5 out of 5.

Absolutely delicious! We will definitely be adding this to our meal rotation menu. Yum!

bean_mother

A star rating of 3 out of 5.

This is a lovely mid-week supper. I was unsure about the sugar, but it worked really well. I did add some extra fresh chilli though. Also bought raw prawns and stir-fried them separately with a little fresh chilli before adding them to the dish.

helenk1984

A star rating of 1 out of 5.

I would NOT recommend this! There was far too much sugar in it and it ruined the recipe. I was left with the taste of sugar in my mouth for the rest of the evening and it made me feel sick. I think there may be a typing error in the amount of Tbsp required and it should of been 4 Tsp instead!

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