Prawn & Vegetable Stir-Fry In Hot Chilli Sauce On Brown Rice

 

 

A prawn stir-fry which packs some punch!

This spicy dish is guaranteed to raise temperatures as it’s HOT HOT HOT!

The love family loves oriental flavours and stir fries are my go-to mid-week style of dinners (I just eat with veggies or tofu myself).

My homemade hot chilli sauce is simple to make too and I usually create a big batch and store it in the fridge to use over 2-3 weeks. I do like my food extra spicy, so feel free to adjust the number of chillies to suit your own palette. I omit the sauce for the kids and they like to add soy sauce to this.

 

Ingredients (serves 2)

For the Hot Chilli sauce (makes around 8oz)

• 15 fresh hot red chilli peppers, cleaned, stems trimmed off and roughly chopped
• 1 teaspoon sea salt
• 4 garlic cloves, peeled and roughly chopped
• 2 tablespoons of dark brown sugar
• 4 teaspoons of soy sauce
• 75ml rice vinegar

For the stir fry

• 160g of fresh cooked prawns
• 1 tablespoon of sesame oil
• 320g mixed stir fry vegetables
• 180g of brown basmati rice, cooked to packet instructions

 

Method

For the sauce

1. Process all ingredients in a high speed blender until smooth
2. Use a spoon to taste a tiny bit  and adjust the seasonings to your preference
3. Marinade your prawns in the sauce, covering well and leave for at leasr 2-3 hours in the refrigerator.

For the stir fry

1. Heat 1 tbsp of sesame oil in a large wok
2. Add mixed vegetables and stir fry for 1- 2 minutes
3. Add prawns in the hot chilli sauce and stir fry for another 2-3 minutes until prawns begin to brown
4. Remove from pan and serve with brown rice.

Let me know if you make it.

 

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