Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 2

Chilli prawn stir-fry recipe

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Ready in 10 minutes

Vegetable oil for frying
1 thinly sliced, deseeded red chilli
250g pack stir-fry vegetables
1 tbs red wine vinegar
2 tbs dark soy sauce
1 tbs sweet chilli sauce
300g pack cooked and peeled prawns

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1. Heat a splash of vegetable oil in a wok or frying pan until hot. Add chilli and stir-fry for 1 minute.
2. Add pack of stir-fry vegetables, some salt and pepper and stir-fry for 1-2 minutes.
3. Mix in red wine vinegar, dark soy sauce and sweet chilli sauce and cook until bubbling.
4. Finally, add 300g pack cooked and peeled prawns and heat through.

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