Snow pea and seafood stir-fry


  • 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


  1. Heat 2 teaspoons of the vegetable oil in a wok or large non–stick frying pan over medium heat.
  2. Add the snow peas, capsicum and salt and stir–fry for about 3 minutes, or until just tender.
  3. Remove to a plate.
  4. Heat the remaining oil in the wok.
  5. Add the prawns, spring onions and chilli flakes and stir–fry for 1½ minutes.
  6. 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.
  7. Return the snow peas and capsicum to the wok and stir–fry for just long enough to heat through, about 30 seconds.
  8. 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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