shallots, peeled and chopped
garlic clove, finely chopped
ginger, finely chopped
dessertspoon finely chopped chilli, deseeded
raw tiger prawns, peeled
red pepper, deseeded and cut into 2cm squares
4 tbsp oyster sauce
fish sauce black pepper
- 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.
- When the prawns are pink and opaque, turn onto a serving dish and serve with boiled rice or noodles.
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Info per serving
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.