Ingredients
The following ingredients have 2 Servings
- 3 tbsp groundnut or sunflower oil
- 2fat garlic cloves , sliced thinly
- 1small red pepper , cored, deseeded and thinly sliced
- 200g pack raw peeled tiger prawn , defrosted and patted dry
- 2 tbsp soy sauce or Thai fish sauce
- 100g bag baby spinach leaves
Instruction
- Heat a wok until you can feel a good heat rising. Add 2 tbsp oil and, a few secs later, the garlic slices. Stir-fry until they start to turn golden, then using a slotted spoon, spoon onto kitchen paper to drain.
- Toss in the pepper and stir-fry for 1 min or so until softened, then scoop out and set aside. Add the remaining tbsp oil. Heat, then toss in the prawns and stir-fry for another 2-3 mins until cooked and beginning to brown. Add the soy or fish sauce.
- Throw in the spinach and stir-fry until it begins to wilt. Return the peppers and crisp garlic to the wok, then serve immediately.
