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Spicy honey garlic prawns with water chestnuts
Serves 2 Starters and mains
Ingredients
- 1tbsp rapeseed oil
- 2 garlic cloves, crushed and finely chopped
- 2.5cm piece fresh ginger, grated
- 1 red chilli, deseeded and finely chopped
- 200g raw tiger prawns, shelled and deveined
- 1tbsp Shaohsing rice wine or dry sherry
- 1 x 225g can water chestnuts, drained
- 1tsp chilli bean paste
- 1tbsp runny honey
- 1tbsp light soy sauce
- 2 spring onions, cut on an angle into 1cm slices, to garnish
Method
Heat a wok over a high heat until
smoking and add the rapeseed oil.
Add the garlic, ginger and chilli and
stir-fry for a few seconds to release
their aroma. Add the tiger prawns
and leave to sear and brown for a
few seconds, then flip them over
and cook for 1 minute. Season
with the Shaohsing rice wine or dry sherry.
Add the water chestnuts and toss well, then add the chilli bean paste, honey and soy sauce. Toss for a few seconds to mix the sauces well. Garnish with the spring onions and serve.
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