serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Honey
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 400 g raw prawns, peeled, deveined
- 1 long red chilli, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 lime, finely zested
- 30 g coriander leaves, finely chopped
- 1 tsp salt
- 2 tbsp oil
- 100 g finely chopped red capsicum
- 2 eschallots, finely chopped
- 100 g sugar snap peas, trimmed
- 1 ½ tbsp lime juice, plus extra for seasoning
- 1 tbsp honey
- 3 tsp white soy sauce
- Cooked rice, to serve
- 2 spring onions, thinly sliced
Instructions
- In a medium bowl, combine the prawns, chilli, garlic, lime zest, coriander and salt. Toss well to combine. Heat the oil in a large wok or frying pan over high heat. Add the capsicum and eschallot and stir-fry for a few minutes, until softened. Add the sugar snap peas and marinated prawns to the pan and stir-fry for a few minutes, until the prawns are almost cooked.
- Add the lime juice, honey and white soy sauce to the pan and toss lightly to combine. Season to taste with extra lime juice, honey or soy to your taste.
- Serve the honey lime prawn stir-fry with the cooked rice. Sprinkle with spring onion and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Honey
