2 tbs. of crunchy peanut butter
1 teaspoon of soy sauce
1 tablespoon of brown sugar
2 garlic cloves, crushed
2 teaspoons of mild curry powder
1 teaspoon of Chinese five spice powder
340g of large, cooked and peeled prawns, defrosted
1 tablespoon of olive oil
1 onion cut into slices
100g mangetout (or frozen, defrosted, peas)
100g of sliced baby sweetcorn
Lemon wedges to serve
Salad and wholemeal pitta bread to serve
- Start by combining the peanut butter, soy sauce, sugar, crushed garlic, curry powder and five spice powder in a bowl, then add the prawns and stir to combine.
- Heat the oil in a large non-stick fry pan over a high heat, then add the oil and stir fry the onion for two minutes.
- Add the mangetout and sweetcorn, with a tablespoon of water and continue stir frying for a further couple of minutes. Add the prawn mixture and beansprouts and cook for a further two minutes until all the ingredients are blended and are piping hot.
- Serve with a lovely fresh salad and wholemeal pitta bread.