Zesty Chilli Tiger Prawns
This stir-fry is full of flavour and can be served up in a matter of minutes. The dish was inspired by all the cheap and cheerful seafood places in Hong Kong that we visited, where some of the most amazing seafood was served! We where particularly taken with a garlic prawn dish we ate - the prawns were butterflied (cut in half down the middle of the spine), topped with generous amounts of butter, garlic and spring onions and steamed. Our tangy chilli and garlic prawns our inspired by that memorable dish. Make sure you buy raw tiger prawns because if you buy cooked, they will be too chewy when cooked again in this dish.
Ingredients
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2 tbsp groundnut oil or vegetable oil
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5 garlic cloves, finely chopped
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1 red chilli, finely chopped
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200g/7oz raw tiger prawns, shelled and de-veined
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1 tbsp Shaoxing rice wine or dry sherry
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1 lime, juice only
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75g/3oz French beans, topped and tailed, chopped into 1cm/½in pieces
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pinch sea salt
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1 tsp dried chilli flakes
Preparation method
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Heat a wok until smoking and add the groundnut oil, then add the garlic and chilli and stir fry for a few seconds. Add the prawns, rice wine and lime juice and stir fry for 2-3 minutes, or until the prawns start to turn pink.
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Add the French beans and stir fry for another 2-3 minutes, or until the prawns are cooked through. Season, to taste, with the salt and chilli flakes.
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Pile the chilli prawns onto a serving plate and serve immediately.
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