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Main course · Thai

Stir-Fried Prawns with Thai Garlic and Black Pepper

15 min Serves 4 ~497 kcal/serving ~£8.50 (£2.13/serving) Gluten-freeDairy-freePescatarian
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Ingredients

  • 600 g raw king prawns, peeled
  • 6 garlic cloves
  • 2 tsp freshly ground black pepper
  • 2 tbsp gluten-free oyster sauce
  • 1 tbsp gluten-free soy sauce (tamari)
  • 10 g coriander roots or stalks
  • 3 tbsp vegetable oil
  • 300 g jasmine rice

Nutrition (per serving)

Calories
497 kcal
Protein
31.9 g
Carbohydrate
63.4 g
of which sugars
2.1 g
Fat
11.7 g
of which saturates
1.3 g
Fibre
1.5 g
Salt
2.16 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the jasmine rice according to packet instructions and keep warm.

  2. 2

    Pound the garlic and coriander roots together in a pestle and mortar to form a paste.

  3. 3

    Heat the oil in a wok over a very high heat until smoking.

  4. 4

    Add the garlic paste and black pepper and fry for 30 seconds.

  5. 5

    Add the prawns and stir-fry for 3–4 minutes until pink and cooked through.

  6. 6

    Stir in the oyster sauce and tamari, toss well and serve immediately with jasmine rice.

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