Friday Feast - Di's Prawn Stir Fry

We both love stir fries, but recently, Len began to 'crumble' a bit about me using ready prepared sauces in sachets or jars to make the process super fast. So I've been experimenting by making up my own, just generally grabbing stuff and having a play whilst tasting as I go and no two have been the same but Monday evening I did manage to write down a list of ingredients and quantities for one version:

Di's Prawn Stir Fry

360g raw king prawns - shelled
5-600g mixed stir fry vegetables, less is fine, we just like lots of veggies!

Sauce:

1 long red chilli pepper
Piece of fresh ginger - size about 2" x 1"
1 teaspoon fish sauce
1 teaspoon plum sauce
1 teaspoon sherry vinegar
1 tablespoon light soy sauce (or dark if that's all you have but it's stronger in flavour so you might want to reduce the quantity a little)
1 tablespoon rice wine
1 semi-rounded tablespoon tomato puree
1 tablespoon warm water

De seed the chilli and peel the ginger. Either chop very finely or blitz in a small food processor (mine is made by Kenwood and is really dinky and so easy to clean).

Add all the rest of the sauce ingredients and either blitz again or stir well.

In a wok or large frying pan stir fry the prawns in a little oil (I use light olive oil and no more than a tablespoon, if that) until pink.

Add the vegetables and stir fry for 3-4 minutes.

Add the sauce and heat through thoroughly whilst moving around the wok continuously.

Serve with boiled or steamed rice - and prawn crackers if you want to be naughty :)

A finely chopped clove of garlic is a nice addition to the sauce - and am sure there are tons of options to try out, so watch this space. And if you can't get hold of uncooked prawns then defrosted frozen cooked ones work fine, just don't overcook them as they might go tough.

Enjoy!

Di
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