Sweet Chilli Prawns

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  • Gluten Free Recipe

  • Use seasonal vegetables whenever you can – they are fresh, easy to find and priced right. Try broccoli, cauliflower, courgette, bok choy.

INGREDIENTS

  • 2 cups uncooked prawns, cleaned and de-veined
  • 2 Tbsp sesame oil
  • ½ cup Barker’s Not So Sweet Chilli Sauce
  • 2 capsicum, sliced
  • ½ cup savoy cabbage, shredded
  • ½ cup red cabbage, shredded
  • 1 red onion, thinly sliced
  • 1 tin baby corn, drained
  • a pinch of salt and pepper

METHOD

  1. In a dish, marinate raw prawns in Not So Sweet Chilli Sauce for 5 minutes, cover and place in the fridge.
  2. Heat a medium wok or saucepan over a medium heat. Add sesame oil and stir fry all the vegetables for 7-10 minutes.
  3. Add marinated prawns (including the sauce). Toss until well combined.
  4. Stir fry for 5 minutes or until the prawns turn pink (indicating they are cooked).
  5. Serve hot with steamed rice or noodles.
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