20-MINUTE GARLIC PRAWNS

• porsi: 2

Bahan-bahan

For the sauce:

½ tbsp comflour

a uso so sauce

2 tbsp Shaoxing rice wine, dry sherry or apple juice

1 tbsp honey

½ tsp sesame oil

1 × 2cm piece of fresh ginger, peeled and grated

100g mangetout, halved on the diagonal

3 garlic cloves, sliced

200g raw king prawns, peeled and deveined

1 red chilli, deseeded and sliced

(optional)

2 tsp sesame seeds

To serve:

TRice or noodles

For the stir-fry:

1 tbsp vegetable or coconut oil

½ a small head of broccoli, chopped into bite-sized florets

1 red pepper, deseeded and sliced

1 carrot, peeled and cut into thin matchsticks

4 spring onions, chopped

Petunjuk

1 This dish cooks quickly, so get all of your ingredients prepped before you begin cooking.

2 In a measuring jug, mix the cornflour and soy sauce together to form a paste. Add the remaining ingredients for the sauce, then stir in three tablespoons of cold water. Set aside.

3 When you're ready to cook, heat the vegetable or coconut oil in the Pyrex® Optima 28cm Wok over a high heat.

4 Add the broccoli, pepper, carrot and spring onions and stir-fry for two minutes. Add the mangetout and garlic and cook for

30 seconds, then add the prawns and chilli, if using. Stir-fry for 30 seconds.

5 Stir the sauce again, then pour into the pan. Cook for 2-3 minutes until the sauce has thickened and the prawns are completely cooked through.

6 Scatter with the sesame seeds and serve with nce or noodles