shallots, peeled and chopped
garlic clove, finely chopped
ginger, finely chopped
dessertspoon finely chopped chilli, deseeded
raw tiger prawns, peeled
red pepper, deseeded and cut into 2cm squares
fish sauce black pepper
- In a wok or a frying pan, heat the oil, fry the shallots, garlic and ginger for 1 minute. Add the chilli.
- Stirring constantly add the prawns, then the blanched peas and the remaining ingredients.
- When the prawns are pink and opaque, turn onto a serving dish and serve with boiled rice or noodles.
Info per serving
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.