Quick & Easy

Prawn tamarind stir-fry with bok choy

Prawn tamarind stir-fry with buk choy



1.Shell and devein prawns, leaving tails intact.
2.Heat half of the peanut oil in wok, stir-fry onion and garlic separately until browned lightly. Drain on absorbent paper.
3.Blend cornflour and stock in small jug and stir in sauce, tamarind, sambal, sesame oil, juice and sugar.
4.Heat remaining peanut oil in wok and stir-fry prawns, in batches, until changed in colour and almost cooked through.
5.Stir-fry squash in wok until just tender. Add cornflour mixture and stir-fry until sauce boils and thickens slightly.
6.Return prawns to wok with peas and bok choy, stir-fry until bok choy just wilts and prawns are cooked through.
7.Serve stir-fry with steamed jasmine rice, if desired, and topped with reserved onion and garlic

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