Corn, egg, gluten, lactose, milk, peanut, sesame, soya & wheat free
Serves 4
Ingredients
- 180g / 6 1/2oz frozen peas
- 2tbsp vegetable oil
- 3 shallots peeled and chopped
- 1 garlic clove finely chopped
- 1/2 tbsp ginger finely chopped
- 1 dessertspoon finely chopped chilli, deseeded
- 300g / 10 1/2oz raw tiger prawns (shrimp), peeled
- 1 red pepper deseeded and cut into 5cm / 2″ squares
- 4 tbsp oyster sauce
- 1 tbsp fish sauce
- black pepper
- 1 tsp sugar
- 2 tbsp coriander (cilantro) chopped
Method
- Blanch peas and drain well.
- In a wok or a frying pan, heat the oil, fry the shallots, garlic and ginger for 1 minute.
- Add the chilli. Stirring constantly add the prawns, then the blanched peas and the remaining ingredients.
- Boil the rice or noodles.
- When the prawns are pink and opaque, turn onto a serving dish and serve with boiled rice or gluten/wheat-free noodles.
Serves 4 – per portion
176cals – 17g protein
17g total fat – 1g sat / 4g mono / 10 poly
12g carbohydrate – of which 6g sugar
3g fibre
1050 mg sodium / 2.6g salt
Thanks go to Foods Matter for letting us reproduce this recipe
