Chilli Shrimp Stir-Fry with Lemon, Cilantro and Prunes
Preparation
40
minutes
Servings
4
persons
Nutrition
431
calories
Ingredients
450g tiger prawns, shelled and deveined (about 2025)1/2 tsp salt
2 Tbsp lemon juice
1 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp honey
1 tsp cornstarch
80g SUNSWEET prunes, diced
1 Tbsp fresh ginger, minced
2 garlic cloves, minced
2 green onions, thinly sliced into rings
1/2 tsp dried chili flakes
1 Tbsp vegetable oil
1/2 small yellow onion, sliced
1/2 jalapeño, thinly sliced crosswise (seeds removed for less heat)
Corriander sprigs, for garnish
600g cooked jasmine rice, for serving
Instructions
- Mix shrimp with salt and set aside.
- In a small bowl whisk together lemon juice, vinegar, soy sauce, honey and cornstarch. Add prunes and let soak.
- In a separate small bowl combine ginger, garlic, green onions and chili flakes. In a third bowl, add yellow onion and jalapeño.
- In a wok or large nonstick skillet, heat oil over medium heat for 1 minute. Add ginger, garlic, green onion and chili flakes, then stir-fry until garlic turns ffragrant, about 30 seconds.
- Add yellow onion and jalapeño then cook until onion starts to soften, about 1 minute.
- Add shrimp and cook partially, about 1 minute.
- Add lemon juice, vinegar, soy sauce, honey, cornstarch and prunes, then cook to reduce the sauce and finish cooking the shrimp, about 1–2 minutes.
- Garnish with cilantro and serve with rice.
Recipe Categories
Mains,
