Tiger Prawns with Wok Vegetables
Prep: 15min
|
Servings: 4
|
Cook: 10min
Fresh tiger prawns stir‑fried with colorful vegetables and chickpeas in a tangy sauce. Try this dish and other recipes from Spoonsparrow!
Ingredients
- 8 peeled tiger prawns (pre‑cooked)
- juice of 1 lemon
- 1 tbsp soy sauce
- ½ bunch scallions
- 2 carrots
- ½ cucumber
- 3 tbsp oil
- 250 g canned chickpeas
- 100 g passata
- 100 ml chicken broth
- 2 tbsp sweet and sour chili sauce
- salt to taste
- freshly ground pepper
Instructions
-
1.
Wash the tiger prawns under cold water, pat dry, and drizzle with lemon juice.
-
2.
Wash, trim, and finely dice the scallions. Peel the carrots and cut into sticks. Peel the cucumber, halve lengthwise, remove seeds, and slice crosswise into strips. Heat 2 tbsp oil in a wok, stir‑fry the prawns for about 2 minutes, then set aside.
-
3.
Add the remaining oil to the wok and sauté the scallions and carrots until softened. Stir in chickpeas, passata, and chicken broth; season with chili sauce, salt, and pepper. Add cucumber strips and the cooked prawns, taste, and serve immediately.
