Sweet chilli prawns with Asian greens and rice
Quick, easy and effortlessly balanced, this simple stir-fry makes healthy eating feel like a treat.
Vivid greens meet succulent, quick-cooking prawns for a meal that’s ready in a flash. It’s light, intensely flavourful, and delivers a powerful punch of protein, fibre and vitamins. Quick, easy and effortlessly balanced, it’s the kind of meal that makes healthy eating feel like a treat.
Ingredients
20 large raw tiger prawns, peeled (with or without tail)
2 tbsp sweet chilli sauce
3 garlic cloves, finely chopped
2 tbsp coriander roots, finely chopped (2-3 plants)
SWEET CHILLI GREENS
2 cups snow peas (about 125g), trimmed and sliced lengthwise
2 bunches bok choy, roughly chopped
3 spring onions, sliced
3 tbsp sweet chilli sauce
2 tbsp light soy sauce
TO SERVE
steamed brown or white rice
lime wedges
coriander leaves
fried shallots (optional)
Method
Step 1
Combine the prawns, sweet chilli sauce, garlic, and coriander roots in a medium bowl. Toss well to coat and set aside to marinate briefly.
Step 2
Heat a medium frying pan over medium-high heat. Add the prawns in a single layer (work in batches if necessary) and cook for 3 minutes each side until just cooked through. Remove the prawns from the pan and set them aside.
Step 3
Using the same pan, increase the heat to high and add the snow peas and 2 tablespoons of sweet chilli sauce. Stir-fry for 2 minutes, then add the bok choy, spring onions, remaining sweet chilli sauce, and soy sauce. Continue to stir-fry for 2 minutes more, then turn off the heat.
Step 4
Divide the rice between bowls. Top with the stir-fried greens and sweet chilli prawns. Finish with a squeeze of fresh lime juice and garnish with coriander leaves and fried shallots, if desired.
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Sarah Pound is a nutritionist, author of the cookbook 'Wholesome by Sarah', and a recipe columnist for Good Food.
