SWEET CHILLI PRAWNS
Stir-frying is a quick-cooking technique, and this recipe requires minimal chopping. It's great for using up whatever veg you have in the fridge.
SERVES 4
READY IN 20 MINS
- 240g jasmine rice
- 1 tbsp groundnut oil
- 2 garlic cloves, crushed
- 1/2tsp chilli flakes
- 400g raw king prawns
- 400g mangetout, each sliced diagonally into three
- 200g spinach
- Sweet chilli sauce and soy sauce, to taste
1 Rinse the rice under cold running water in a sieve. Put into a saucepan with double the amount of water and a pinch of salt. Bring to the boil, then reduce to a simmer and cook gently for 15 mins until the water is absorbed. Fluff with a fork.
2 Meanwhile, heat the oil in a large wok, add garlic, chilli and prawns, and stir-fry for 2 mins over medium/high heat. Add the mangetout for 1 min. Then remove from the heat and mix through the spinach and a splash of sweet chilli sauce and soy sauce.
3 Serve spooned over the rice in shallow bowls, with extra sweet chilli sauce.
PER SERVING 370 cals, 4g fat, 1g sat fat, 52g carbs
TIP Save time by using a microwave pouch of jasmine rice.
MACKEREL AND BEAN SALAD
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