Heat things up a bit with this chilli prawn stir-fry by Del Monte. So simple to throw together yet full of flavour, this tasty dish is a great choice for when you’re up against the clock or if you don’t fancy standing over the stove for hours.
Made with Del Monte® mandarins to add a fruity twist to your standard stir-fry.
Prawn stir-fry with mandarins and chilli
Equipment
- wide frying pan or wok
Ingredients
- 298 g (1 can) DelMonte® Mandarin Segments in Juice drained, 2 tbsp juice reserved
- 1 tbsp soy sauce plus extra to serve
- 1 tsp sugar
- 1 tsp finely grated root ginger
- vegetable oil
- 1 medium carrot peeled and finely sliced
- 4 spring onions trimmed and finely sliced
- 2 red chillies seed removed, sliced
- 3 heads of Pak Choi separated into leaves
- 2 portions of 'straight to wok' noodles
- 180 g raw tiger prawns
Method
- Get everything prepped ahead of time as this cooks very quickly.
- Combine the 2 tbsp mandarin juice with the soy sauce, sugar and grated ginger, and set aside.
- Heat 1 tbsp oil in a wide frying pan or wok over a high heat. Add the carrot and stir-fry for about 3 minutes, then add the spring onions and half the chilli and cook for a minute more. Add the pak choi and about half the mandarin juice mixture and stir-fry for a minute or so until the pak choi starts to wilt. Add the noodles and the remaining mandarin juice mixture and stir-fry until the noodles are heated through. Transfer the noodle mixture to two warmed bowls.
- Put a drop more oil into the pan and add the prawns and mandarin segments. Stir-fry for 2-3 minutes until the prawns are opaque and just cooked through. Arrange on top of the noodles. Top with the remaining sliced chilli and serve, with a little more soy sauce if you like.
Nutrition
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