I’ve had a busy few days with my little boy unwell on holiday in Norfolk and an overnight stay in Kings Lynn hospital. Now I’m back home and I’ve needed to keep my food quick and easy while I sort a pile of washing, unpacking and my boy and I get over our tiredness. So one meal I’ve cooked is my Speedy Prawn Stir Fry regularly and when I posted the recipe it seemed to be very popular. I like to add different flavours to keep the dish from getting boring and this week I added a few different ingredients. Here is my excitingly titled Speedy Prawn Stir Fry Number 2.
- 2 tsp tamarind paste
- 1/2 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp fennel seeds
- 100g peas
- Packet of fresh ready to use stir fry vegetables (approx 400g)
- 250g pre-cooked prawns (I use frozen prawns and defrost them in my fridge)
- 1 tbsp sesame seeds
- approx 250g noodles
- 1 tbsp vegetable oil
- 1 lime
- Handful fresh coriander.
- Tip the tamarind, garlic and ground coriander over the prawns and mix well.
- Heat noodles in boiling water according to packet instructions.
- Pour oil into a large wok and put on a high heat, when oil is really hot add the fennel seeds, the peas and packet of stir fry vegetables, stir quickly around the wok, after a few minutes add the prawns, scraping out all the spices/paste into the wok.
- Move prawns quickly around the wok for only a few minutes before adding the sesame seeds, keep stirring until prawns are hot and vegetables have wilted, this should take approx 4-5 minutes.
- Drain noodles, transfer to the wok and use chop sticks to mix everything together.
- Squeeze fresh lime over noodles (as much as you like) and serve with fresh coriander.