Spicy Honey Garlic Prawns with Water Chestnuts

Name: Spicy Honey Garlic Prawns with Water Chestnuts
Prep time: 5 minutes
Cook time: 5 minutes
Yield: 2 Servings
Cuisine: British
Ingredients: 1 tbsp rapeseed oil; 2 garlic cloves, crushed and finely chopped; Knob of fresh root ginger, peeled and grated; 1 red chilli, deseeded and finely chopped; 200g raw tiger prawns, shelled and deveined; 1 tbsp Shaohsing rice wine or dry sherry; 1 x 225g can of water chestnuts, drained; 1 tsp chilli bean paste; 1 tbsp runny honey; 1 tbsp low-sodium light soy sauce; 2 spring onions, cut on an angle into 1cm slices, to garnish

preparation 5 minutes
cook time 5 minutes
Serves 2

Serve up this moreish stir-fry dish when time is of the essence this summer!

Ingredients Method

1 tbsp rapeseed oil
2 garlic cloves, crushed and finely chopped
Knob of fresh root ginger, peeled and grated
1 red chilli, deseeded and finely chopped
200g raw tiger prawns, shelled and deveined
1 tbsp Shaohsing rice wine or dry sherry
1 x 225g can of water chestnuts, drained
1 tsp chilli bean paste
1 tbsp runny honey
1 tbsp low-sodium light soy sauce
2 spring onions, cut on an angle into 1cm slices, to garnish

Heat a wok over a high heat until smoking and add the rapeseed oil. Add the garlic, ginger and chilli and stir-fry for a few seconds to release their aroma. Add the tiger prawns and leave to sear and brown for a few seconds, then flip them over and cook for 1 minute. Season with the Shaohsing rice wine or dry sherry.

Add the water chestnuts and toss well, then add the chilli bean paste, honey and light soy sauce and toss for a few seconds to mix the sauces well. Garnish with the spring onions and serve immediately.

Ingredients

1 tbsp rapeseed oil

2 garlic cloves, crushed and finely chopped

Knob of fresh root ginger, peeled and grated

1 red chilli, deseeded and finely chopped

200g raw tiger prawns, shelled and deveined

1 tbsp Shaohsing rice wine or dry sherry

1 x 225g can of water chestnuts, drained

1 tsp chilli bean paste

1 tbsp runny honey

1 tbsp low-sodium light soy sauce

2 spring onions, cut on an angle into 1cm slices, to garnish