A quick and easy stir-fry dish with prawns, sugar-snap peas, basil, chilli and lime, this makes a simple weeknight dinner to serve with rice.
Prep time: 5 minutes
Cooking time: 10 minutes
150g raw king prawns, peeled
100g sugar-snap peas
½ tbsp groundnut oil
1 red chilli, halved, deseeded and finely sliced
½ green chilli, deseeded and finely sliced
2 cloves garlic, finely sliced
½ tbsp fish sauce
3 tsp caster sugar
juice of ½ lime
10g basil leaves
sesame seeds or roughly chopped peanuts to serve (optional)
Lay out the prawns on a double layer of kitchen paper and pat them dry with more kitchen roll – if they’re wet they don’t fry well.
Halve the sugar snaps down the middle, lengthways, so that you can see the peas peeking out. Heat the oil in a frying pan until hot then add the sugar snaps and stir- fry for about 30 seconds.
Add the prawns, chilli and garlic, turn the heat down a little and stir-fry until the prawns have just turned pink.
Throw in the fish sauce, sugar and lime juice and stir around to help the sugar dissolve, then add in the basil.
Serve with rice and scattered with seeds or nuts if you like.