An easy stir fry from Diana Henry. Sometimes i mix the sugar snap peas with some fine green beans as shown in my picture above.
Ingredients
- 150 g raw king prawns peeled
- 100 g sugar snap peas
- 1/2 tbsp groundnut oil
- 1 red chilli halved, deseeded and finely sliced
- 1/2 green chilli deseeded and finely sliced
- 2 plump cloves garlic peeled and finely sliced
- 1/2 tbsp fish sauce
- 3 tsp caster sugar
- Juice of ½ lime
- 10 g basil leaves
- sesame seeds or roughly chopped peanuts to serve optional
Servings:
Instructions
- Lay out the prawns on a double layer of kitchen paper and pat them dry with more kitchen roll – if they’re wet they don’t fry well.
- Halve the sugar snaps down the middle, lengthways, so that you can see the peas peeking out. Heat the oil in a frying pan until hot then add the sugar snaps and stir- fry for about 30 seconds.
- Add the prawns, chilli and garlic, turn the heat down a little and stir-fry until the prawns have just turned pink.
- Throw in the fish sauce, sugar and lime juice and stir around to help the sugar dissolve, then add in the basil.
- Serve with rice and scattered with seeds or nuts if you like.
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