Piri piri prawn and vegetable stir-fry
- September 2011
- Serves 4
- Takes 10 minutes to make, 25 minutes to cook
This fresh prawn stir-fry recipe makes for an exciting meal for four.
- Dairy-free recipes
- 9.5g (1.2g saturated)
- 13.4g (4.8g sugars)
- 2 dried red chillies such as habañero or kashmiri (we used Bart Hot Kashmiri Chillies, from Ocado and Waitrose), deseeded
- 2 tsp paprika
- 2 garlic cloves
- 2cm piece of fresh ginger, grated
- 3 tbsp vegetable oil
- Juice of 1 lemon
- 1 sweet potato, peeled and cut into small pieces
- 1 aubergine, cut into chunks
- Handful of mangetout
- Handful of fresh coriander, roughly torn
- 300g raw prawns, shells removed, tails intact
- Heat a large frying pan or wok and dry-fry the chillies for 30 seconds. Put in a bowl, cover with boiling water and leave to soak for 10 minutes, then drain and whizz in a mini blender or spice grinder along with the paprika, garlic, ginger and 2 tbsp of the oil to form a paste. Return to the bowl, season and stir in most of the lemon juice.
- Heat the remaining oil in the pan or wok, then add the sweet potato, one-third of the chilli paste and a good splash of water. Cook, stirring, for 10-12 minutes. Add the aubergine and cook, stirring, for a further 8 minutes, then add the mangetout and cook for another 2 minutes. Remove to a warm dish and stir through the coriander.
- Put the prawns in the remaining chilli paste and stir to coat. Fry over a high heat for a minute or so until just cooked. Serve with the vegetable stir-fry and another squeeze of lemon juice.
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