This flavoursome honey prawn stir-fry comes with the distinctive sweetness of honey, contrasted with the savoury goodness of soy sauce. Leave out the noodles if you’re looking to cook up the dish as part of a spread – otherwise, you might find them as an easy and satisfying fix whether you’re catering to one, or a whole group!
- 2 tsps vegetable oil
- 1.5 kg green prawns, peeled, deveined, tails on
- 1 bunch spring onions, trimmed, bulbs halved
- 2 clove garlic, sliced
- 3 cm ginger, chopped
- ½ wombok, shredded
- 1 red capsicum, seeded, sliced
- ¼ cup honey
- 2 tbsps reduced salt soy sauce
- 100 g dried rice stick noodles, cooked following packet instructions
- Bean sprouts, coriander leaves to serve
In a wok or large frying pan, heat oil on high. Stir-fry prawns in 3 batches, for 3-4 minseach, until cooked through (colour will change). Set aside on a plate, covered to keep warm.
In same wok, stir-fry spring onion, garlic and ginger for 2-3 mins until onion is tender.
Return prawns to wok with wombok, capsicum, honey and soy. Stir-fry for 2-3 mins until hot and wombok has just wilted.
Toss noodles through. Serve straight away topped with beans sprouts and coriander leaves.
TIP Replace prawns with firm white fish or calamari pieces, if liked.