Prawns with Garlic and Pepper Sauce


Prawns with Garlic and Pepper Sauce
This quick and delicious prawn stir-fry is great for pleasing a crowd when time is of the essence.

Serves 4

2 tbsps peanut oil

4 garlic cloves, minced

2 spring onions, finely sliced

300g baby carrots

2-3 green or red baby capsicums, small

1 green chilli pepper, seeded and sliced

500g raw tiger prawns, shelled, deveined and tails left intact

2 tbsp fish sauce

3 tbsp black bean sauce

2 tsp rice wine vinegar

¼ cup chicken stock

1 teaspoon brown sugar

Heat oil in wok or large skillet. Stir-fry garlic and spring onions for 2 minutes. Add carrots, capsicums, courgette and corn and stir-fry until crisp-tender.

Add prawns and fry until they start to turn pink. Stir in chilli pepper and continue to cook for 2-3 minutes.

Stir in remaining ingredients, mixing well until simmering. Serve immediately with steamed Jasmine rice.


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