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Prawn, Courgette and Coriander Stir-Fry
A fast stir-fry pairing prawns with courgette sticks, mushrooms and bean sprouts, seasoned with soy sauce, fresh coriander and a touch of Espelette pepper. The Coup' Chef cuts the courgette into even sticks, and the wide Chef Series Wok sears the prawns and vegetables in two quick stages.
- Total time
- 18 min
- Prep
- 10 min
- Cook
- 8 min
Ingredients
Method
Clean the mushrooms by peeling or rinsing them carefully; halve any large ones.
Wash the courgettes and cut them into 4 cm (1 1/2 in) lengths, then slice these into sticks with the Tupperware Coup' Chef fitted with the 10 mm blade.
Heat the olive oil over high heat in the Tupperware Chef Series Wok 4.2 l and sear the prawns for 2 minutes, stirring. Transfer them to the small Tupperware bowl 600 ml and set aside.
Add the courgettes and mushrooms to the still-hot wok with the salt and stir-fry for 3 minutes. For softer vegetables, add the water, cover and cook 1 minute more.
Add the bean sprouts, return the prawns to the wok, pour in the soy sauce and cook for 1 minute, stirring.
Finely chop the coriander, scatter it over with the Espelette pepper and serve at once.
