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

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.

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