Serves : 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
- 300g cooked king prawns
- 2 garlic cloves, finely grated or crushed
- 5cm piece ginger, peeled and finely grated
- ½ tsp chilli powder
- 1 tbsp cornflour
- 4 tsp reduced salt soy sauce
- 4 tbsp tomato sauce
- 1 tbsp vegetable oil
- 5 spring onions, finely sliced
- 100g mangetout, shredded
- 100g sugar snap peas
- 2 heads pak choi, or 120g pointed cabbage, cut into thin wedges
- 1 small red chilli, sliced
Tip the prawns into a bowl, add the garlic, ginger, chilli powder and cornflour and mix really well.
Stir the prawns in and mix until the prawns are totally coated.
Heat a wok until hot then add the soy sauce, 75ml water, and the tomato sauce and whisk until smooth and just simmering.
Add the prawns and heat for 2-3 minutes until hot through and the sauce has thickened slightly.
Heat a large pan until hot, add the oil and all but 1 tbsp of the spring onions and fry for 1 minute.
Add the mangetout and sugar snap and stir well, then lay the pak choi or pointed cabbage over the top. Add 100ml water and cover with a lid.
Simmer/steam for 3-4 minutes until just tender.
Divide the vegetables between serving plates, then spoon the prawns alongside. Top with the remaining spring onion and chilli.