Stir-fry Prawns With Peppers & Spinach
In this quick and flavorful stir-fry recipe, succulent tiger prawns are cooked with crunchy red peppers and fragrant garlic. A splash of soy sauce or fish sauce adds a savory umami depth to the dish while vibrant baby spinach leaves bring a touch of freshness. Ready in just a few minutes, this dish is perfect for a fuss-free weeknight meal packed with delicious Asian-inspired flavors.
— Constant Cookbook
Ingredients
- 3 tbsp groundnut or sunflower oil
- 2 fat garlic cloves , sliced thinly
- 1 small red pepper , cored, deseeded and thinly sliced
- 200g pack raw peeled tiger prawns , defrosted and patted dry
- 2 tbsp soy sauce or Thai fish sauce
- 100g bag baby spinach leaves
Instructions
- Heat a wok until you can feel a good heat rising. Add 2 tbsp oil and, a few secs later, the garlic slices. Stir-fry until they start to turn golden, then using a slotted spoon, spoon onto kitchen paper to drain.
- Toss in the pepper and stir-fry for 1 min or so until softened, then scoop out and set aside. Add the remaining tbsp oil. Heat, then toss in the prawns and stir-fry for another 2-3 mins until cooked and beginning to brown. Add the soy or fish sauce.
- Throw in the spinach and stir-fry until it begins to wilt. Return the peppers and crisp garlic to the wok, then serve immediately.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 269 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 3.38 milligram of sodium
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