Quick Prawn Stir Fry
400g (14oz) uncooked, peeled, local Galway Fishery Prawns
1 tablespoon sunflower oil
2 garlic cloves, thinly sliced
1 teaspoon finely chopped fresh ginger
6 spring onions, finely sliced
1 red and 1 yellow pepper, thinly sliced
200g (7oz) sugar snap peas, halved
200g (7oz) baby sweetcorn, halved lengthways
100g (4oz) beansprouts
195g jar sweet chilli & lemongrass stir-fry sauce
Egg noodles or sticky jasmine rice, to serve
Heat the oil in a large non-stick wok. Add the garlic, ginger and spring onions and stir-fry over a high heat for 1-2 minutes.
Add the remaining veg and stir-fry for 4-5minutes.
Toss in the prawns and sauce and stir-fry for 2 minutes until the prawns are cooked through.
Serve with egg noodles or sticky jasmine rice.