This quick and easy sizzler is perfect for a simple, but flavour-packed, weeknight meal
Diana Henry
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
Published
A speedy stir-fry is one of my favourite dishes. This makes an effortless midweek treat to serve with rice.
Overview
Prep time
10 mins
Cook time
10 mins
Serves
2
Ingredients
- 150g raw king prawns, peeled
- 100g sugar-snap peas
- ½ tbsp groundnut oil
- 1 red chilli, halved, deseeded and finely sliced
- ½ green chilli, halved, deseeded and finely sliced
- 2 garlic cloves, finely sliced
- ½ tbsp fish sauce
- 3 tsp caster sugar
- juice of ½ lime
- 10g Thai basil leaves
- sesame seeds or roughly chopped peanuts, to serve (optional)
Method
Step
Lay out 150g peeled raw king prawns on a double layer of kitchen paper and pat them dry with more kitchen roll – if they’re wet they don’t fry well.
Step
Halve 100g sugar-snap peas down the middle, lengthways, so that you can see the peas peeking out.
Step
Heat ½ tbsp groundnut oil in a frying pan until hot then add the sugar-snaps and stir-fry for about 30 seconds.
Step
Add the prawns, 1 finely sliced red chilli (deseeded), ½ finely sliced green chilli (deseeded) and 2 finely sliced garlic cloves, turn the heat down a little and stir-fry until the prawns have just turned pink.
Step
Throw in ½ tbsp fish sauce, 3 tsp caster sugar and the juice of ½ lime and stir around to help the sugar dissolve, then add 10g Thai basil leaves.
Step
Scatter with sesame seeds or roughly chopped peanuts, if you like, and serve with rice.