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Thai Prawn And Pea Stir Fry

2


Nutrition

PER SERVING (4) 204 kcalories, 20g protein, 13g carbohydrates, 8.5g fat, 0.8g saturated fat, 3g fibre, 8g sugars, 2.02g sodium.

Nutrition - as well as the nutritional value of the Peas this recipe contains: vitamin A and beta carotene, B complex vitamins, vitamin C, vitamin E, calcium, magnesium, iron, zinc, potassium, quercitin, allicin plus other antioxidants from the herbs and seasonings.


Print this recipe

Print this recipe

Thai Prawn And Pea Stir Fry


Ingredients

2 tbsp vegetable oil
3 shallots, peeled and chopped
1 garlic clove, finely chopped
1/2 tbsp ginger, finely chopped
1 dessertspoon finely chopped chilli, deseeded
300g / 11oz raw tiger prawns, peeled
180g / 6oz frozen peas
1 red pepper, deseeded and cut into 2cm squares
4 tbsp oyster sauce
1 tbsp fish sauce black pepper
1 tsp sugar
2 tbsp coriander, chopped

Method

Blanch peas and drainwell. In a wok or a frying pan, heat the oil, fry the shallots, garlic and ginger for 1 minute. Add the chilli. Stiring 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.

Serves 4


Cooking Tips

The less water you use when cooking peas, the less vitamin C lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).

Peas, the all year round convenience food! What more could you ask for?



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