• 2servings
  • 10minutes
  • 269calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, E
MineralsSelenium, Iodine, Fluorine, Manganese, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tbsp groundnut or sunflower oil

  2. 2 fat garlic cloves , sliced thinly

  3. 1 small red pepper , cored, deseeded and thinly sliced

  4. 200g pack raw peeled tiger prawns , defrosted and patted dry

  5. 2 tbsp soy sauce or Thai fish sauce

  6. 100g bag baby spinach leaves

Instructions Jump to Ingredients ↑

  1. Heat a wok until you can feel a good heat rising. Add 2 tbsp oil and, a few secs later, the garlic slices. Stir-fry until they start to turn golden, then using a slotted spoon, spoon onto kitchen paper to drain.

  2. Toss in the pepper and stir-fry for 1 min or so until softened, then scoop out and set aside. Add the remaining tbsp oil. Heat, then toss in the prawns and stir-fry for another 2-3 mins until cooked and beginning to brown. Add the soy or fish sauce.

  3. Throw in the spinach and stir-fry until it begins to wilt. Return the peppers and crisp garlic to the wok, then serve immediately.


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