For ➋3 tbs groundnut or sunflower oil
2 fat garlic cloves, sliced thinly
1 small red pepper, cored, deseeded & thinly sliced*
200 g raw peeled tiger prawns, defrosted & patted dry
2 tbs soy sauce or Thai fish sauce
100 baby spinach leaves
Heat a wok. Add 2 tbs 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 m or so until softened, then scoop out and set aside.
Add the remaining tbs oil. Heat, then toss in the prawns and stir-fry for another 2-3 m 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. Serve with noodles.
*Use ginger for a change.
A slightly Thai flavoured dish. Try a similar recipe, with dried spices. When using frozen prawns, read cooking tips: fish & seafood @ microwave. Read more tips.
*Read tip on using ginger/ garlic in wok.
