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Stir-Fried Prawns with Crunchy Vegetables
This speedy stir-fry brings together raw king prawns, courgette sticks, mushrooms and bean sprouts, seasoned with soy sauce, fresh coriander and a touch of Espelette pepper. The wok holds a fierce heat that sears the prawns in 2 minutes without softening the vegetables.
- Total time
- 21 min
- Prep
- 15 min
- Cook
- 6 min
Ingredients
Method
Wash the mushrooms and cut them with the Tupperware Coup' Chef fitted with the 10 mm blade; wash the courgettes too and cut them into sticks with the same blade.
Heat the olive oil in the Tupperware Chef Series Wok and sear the prawns for 2 minutes, then set them aside in a serving bowl.
Put the courgettes and mushrooms in the wok with the salt and stir-fry for 3 minutes; add the water, cover and cook for 1 minute.
Add the bean sprouts, return the prawns, drizzle with soy sauce, cover and continue cooking for 1 more minute.
Finely chop the coriander, stir it in with the Espelette pepper and serve at once.
