Spicy Honey Garlic Prawns with Water Chestnuts

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

5 minutes prep, 5 minutes cook

Serves 2

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

Method

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.