STEPS Recipe Card - July

Stir Fried Szechuan Prawns With Sweet Chilli Sauce
Served With Egg Noodles

Chef: Bernard Brady

Serves 4

Message from nutritionist, Kellie Collins

This tasty stir-fry gives an opportunity to add plenty of colour to your diet, by throwing in any vegetables you have in the fridge. The dish is low in fat and saturated fat, so perfect for anyone watching their weight.

Ingredients

600g tiger prawns peeled and deveined, tail on

3 tbsp olive oil

2 sliced onions

2 red peppers, sliced

1 red chilli, thinly sliced

3 crushed garlic cloves

4 spring onions, diagonally sliced

400g cooked egg noodles

Fresh coriander

Sauce

2 tbsp cornflour

6 tbsp fish stock

3 tbsp soy sauce

6 tbsp sweet chilli sauce

Method:

1. heat wok add oil add onions, peppers and chilli stir fry 4-5 mins
2. stir in garlic cook for 30 seconds. Transfer vegetables to a plate and reserve
3. add prawns to wok
4. cook for 1-2 mins until they turn pink

For sauce

1. blend all chilli sauce ingredients togother in a bowl
2. add sauce to prawns and reserved vegetables
3. Return to wok and cook until sauce tickens and vegetables are well coated

To plate

1. stir in spring onions and some chopped coriander
2. serve immediately with rice or noodles