Recipes
Sweet chilli prawns with vegetable sticks
This quick and easy one-pan wonder uses stir-fried potato and carrot sticks as a healthier alternative to noodles.
This quick and easy one-pan wonder uses stir-fried potato and carrot sticks as a healthier alternative to noodles.
(1 votes)
Cook: 25 Mins
Serves: 4
Price: £1.30 per serving
Nutritional Information
Each 404g serving contains
Energy
1471kj
351kcal
1471kj
351kcal
18%
Fat
9.7g
9.7g
Low
14%
14%
Saturates
1.2g
1.2g
Low
6%
6%
Sugars
14.1g
14.1g
Low
16%
16%
Salt
3.23g
3.23g
High
54%
54%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
364kj/87kcal
Typical energy values per 100g:
364kj/87kcal
Ingredients
600g potatoes, peeled
325g carrots
3 tbsp sunflower oil
2 x 200g packs Smart Price frozen Cooked & Peeled Prawns, de-frosted
155g sugarsnap peas, halved lengthways
3 tbsp tomato ketchup
3 tbsp sweet chilli sauce
1 tbsp Amoy Reduced Salt Soy Sauce
Method
1
Cut the potatoes and carrots into short sticks about 5 mm thick. Put them in a wok or large frying pan, cover with cold water and heat until boiling. Simmer for 2 minutes. Drain in a colander, then pat dry with kitchen roll. Dry the wok or pan with more kitchen roll.
2
Heat the oil in the wok or pan. Stir-fry the potatoes and carrots for 8-9 minutes, until the potatoes start to crisp. Remove from the wok with a slotted spoon and put on a plate lined with kitchen roll to absorb any oil. Keep warm.
3
Pat the prawns dry with kitchen roll. Add the sugarsnap peas to the wok or pan and cook for 2 minutes. Add the prawns, tomato ketchup, sweet chilli sauce and soy sauce. Heat through, stirring constantly.
4
Divide the potato and carrot sticks between 4 plates. Top with the prawn mixture, to serve