This quick and easy sizzler is perfect for a simple, but flavour-packed, midweek meal to serve with rice and make the most of summer snap peas in their limited season.
Ingredients
- 150g raw king prawns, peeled
- 100g sugar-snap peas
- ½ tbsp groundnut oil
- 1 red chilli, halved, deseeded and finely sliced
- ½ green chilli, halved, deseeded and finely sliced
- 2 garlic cloves, finely sliced
- ½ tbsp fish sauce
- 3 tsp caster sugar
- juice of ½ lime
- 10g Thai basil leaves
- sesame seeds or roughly chopped peanuts, to serve (optional)
Method
- Lay out 150g peeled raw king prawns on a double layer of kitchen paper and pat them dry with more kitchen roll – if they’re wet they don’t fry well.
- Halve 100g sugar-snap peas down the middle, lengthways, so that you can see the peas peeking out. Heat ½ tbsp groundnut oil in a frying pan until hot then add the sugar-snaps and stir-fry for about 30 seconds.
- Add the prawns, both chillies and 2 finely sliced garlic cloves, turn the heat down a little and stir-fry until the prawns have just turned pink.
- Throw in ½ tbsp fish sauce, 3 tsp caster sugar and the juice of ½ lime and stir around to help the sugar dissolve, then add 10g Thai basil leaves.
- Scatter with seeds or nuts, if you like, and serve with rice.