pea & prawn stir fry

Serves 4-6

 

500 g pre-cooked prawns with tails on

50 g butter

3 cloves garlic, chopped

2 cups frozen peas

1 cup chopped celery

250g mung bean sprouts

½-1 tsp celery salt

3 spring onions

½ tsp chilli flakes

1 lemon, juice and zest

1 tbsp white wine

3 tbsp aioli

Freshly ground black pepper

Garlic-buttered Turkish bread

 

  1. Thaw prawn and squeeze out excess moisture.
  2. Sauté butter, garlic and prawns in a frying pan for 10 minutes. Remove prawns.
  3. In the same pan, stir-fry frozen peas and celery and cook for 5-10 minutes until celery has softened a little but is still firm.
  4. Add sprouts, celery salt, spring onions, chilli flakes, lemon juice and zest, and wine. Cook for 10 minutes.
  5. Turn off heat, add cooked prawns and aioli and mix well. Season with pepper. Serve immediately with toasted Turkish bread on the side. 

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