Make a difference by looking for the MSC blue fish tick label when shopping for seafood.
Prep time
10 mins
Cooking Time
10 mins
Serves
2
Ingredients
Ingredients
200g MSC certified raw, peeled prawns/shrimp
For the marinade:
- 1 chilli, chopped finely
- 1 clove garlic, crushed
- 1 and a 1/2 teaspoons white pepper
- 3 tablespoons fish sauce
- Juice of 1/2 a lime
For the stir fry:
- 2 tablespoons cooking oil
- 3-4cm piece ginger, shredded
- 8 spring onions, finely sliced
- 1 pepper (red or yellow), sliced in strips
- 85g sliced water chestnuts
- 2 heads of pak choi, chopped into quarters
- 100g beansprouts
- Handful of cashews
- 1 clove garlic, finely chopped
- 1 tablespoon soy sauce
- Pepper- to taste
When shopping for sustainable seafood, look for the MSC blue fish tick label to be sure.
Method
Method
Quick and flavorful prawn stir-fry with crunchy veggies, fresh ginger, and a zesty homemade marinade—perfect with noodles or on its own!
- Place all of the marinade ingredients in a bowl and mix together well. Then throw in the prawns/shrimp making sure they are fully coated with the marinade. Leave to the side.
- To begin making the stir fry, heat a tbsp of oil in a wok on a high heat, then add the ginger and spring onions, frying them for about 1 minute. Next, add the chopped pepper and fry for another minute until they soften.
- Add the water chestnuts, pak choi, beansprouts, cashews and garlic. Toss in the wok until the beansprouts and pak choi soften and wilt. Then, add the soy sauce and a dash more pepper for an extra kick.
- Tip the wok contents into a dish and put any remaining oil back on the heat, topping up with the other tablespoon of oil if necessary. Add the prawns/shrimp to the wok, without the marinade, and toss for 2 minutes until pink. Pour the marinade on top of the prawns/shrimp and continue to toss briefly.
- Tip the cooked, marinated prawns onto the stir-fried vegetables and, if you'd like, serve up with noodles. Delicious!
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