Ingredients
- 1½ tablespoons vegetable oil
- 125 g (4 oz) snow peas (mangetout), trimmed
- 1 small red capsicum (bell pepper), halved, seeded and thinly sliced
- ¼ teaspoon salt
- 500 g (1 lb) raw prawns (uncooked shrimp), peeled and deveined, tails left intact
- 3 spring onions (scallions), finely chopped
- ½ teaspoon dried red chilli flakes
- 2 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- 2 tablespoons salt–reduced soy sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely grated lemon zest
Preparation
- Heat 2 teaspoons of the vegetable oil in a wok or large non–stick frying pan over medium heat.
- Add the snow peas, capsicum and salt and stir–fry for about 3 minutes, or until just tender.
- Remove to a plate.
- Heat the remaining oil in the wok.
- Add the prawns, spring onions and chilli flakes and stir–fry for 1½ minutes.
- Add the garlic and ginger and stir–fry for 1 minute, then add the soy sauce and lemon juice and toss to combine – the prawns should just start to turn pink when done.
- Return the snow peas and capsicum to the wok and stir–fry for just long enough to heat through, about 30 seconds.
- Stir in the lemon zest, divide among serving plates and serve immediately with steamed rice on the side.
Serves 4
Preparation: 10 minutes
Cooking: 10 minutes
Source: Low Fat No Fat Asian Cooking
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