Thai Prawn And Pea Stir Fry

Thai Prawn And Pea Stir Fry

1 hour

Serves 4

Nutritional information

PER SERVING (4) 204 kcalories, 20g protein, 13g carbohydrates, 8.5g fat, 0.8g saturated fat, 3g fibre, 8g sugars, 2.02g sodium.

Nutrition - as well as the nutritional value of the Peas this recipe contains: vitamin A and beta carotene, B complex vitamins, vitamin C, vitamin E, calcium, magnesium, iron, zinc, potassium, quercitin, allicin plus other antioxidants from the herbs and seasonings.


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.

Serves 4


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)