2 tbsp vegetable oil
3 shallots, peeled and chopped
1 garlic clove, finely chopped
1/2 tbsp ginger, finely chopped
1 dessertspoon finely chopped chilli, deseeded
300g raw tiger prawns, peeled
180g frozen peas, blanched and drained
1 red pepper, deseeded and cut into 2cm squares
4 tbsp oyster sauce
1 tbsp fish sauce black pepper
1 tsp sugar
2 tbsp coriander, chopped
In a wok or a frying pan, heat the oil, fry the shallots, garlic and ginger for 1 minute. Add the chilli. Stiring 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.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)