Prawn and Mangetout Stir-Fry
Juicy king prawns and sweet, crisp mangetout coated in a glossy garlic-ginger stir-fry sauce.
Ingredients
2 tsp cornflour500g
1 tbsp dry sherry750ml
1/2 tsp fine sea salt750g
450g raw king prawns400g
2 tbsp vegetable oil1L
1 tbsp grated fresh ginger100g
3 garlic cloves, finely chopped3 pack
225g mangetout200g
2 tsp soy sauce150ml
60ml chicken stock100g
4 spring onions, sliced1 bunch
2 tsp toasted sesame oil250ml
Method
- You can also use sugar snap peas for this recipe. Save prep time by prepping the peas, ginger, and garlic while the shrimp is marinating.
- Marinate the shrimp:
- Mix all marinade ingredients in a large bowl, then add the shrimp. Toss to coat. Let sit for 15 to 20 minutes while you prep the peas, ginger, and garlic.
- Stir-fry the ginger and garlic:
- Heat a wok or large sauté pan over high heat for 1 minute. Add the peanut oil and let it get hot, about 30 seconds. Add the ginger and garlic and toss to combine. Stir-fry for about 30 seconds.
- Add the shrimp, snow peas, soy sauce, stock:
- Add the shrimp and all the marinade to the pan (scrape out all the marinade with a rubber spatula). Add the snow peas, soy sauce and chicken stock. Stir-fry until the shrimp turns pink, about 2 minutes.
- Add the scallions and finish with sesame oil:
- Add the scallions and stir-fry 1 more minute. Turn off the heat and add the sesame oil. Toss to combine once more and serve with steamed rice.
Cost to cook
2
serves 2 ·
Mostly estimated prices. Full-pack shop cost · about £18.21 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£28.71 est. · serves 2