So I just wrote what I thought was a great post – but then somehow when I added this picture, it erased all my previous writing. I absolutely hate it when that happens and tend to lose all my inspiration. It goes to show, you should always write your posts in Word first and then move it over…as this is definitely not the first time this has happened!
Anyway…what I really wanted to share with you tonight is this recipe I cam across on BBC Good Food (now why doesn’t that surprise you?). The original recipe can be found here and although it looked very good and simple, I decided to add a few extra ingredients to give it more of a kick and it really worked!
My only complaint about this recipe, is that I don’t think the portions are right. It states it is for 2 servings, but I can tell you it took every once of my self-discipline not to gobble everything up in one go. However this could be that the original recipe calls for fresh tiger prawns, and in reality I used small shrimp – but I still think I will make double the next time round.
Stir-Fry Prawns with Red Peppers & Spinach
- vegetable oil and sesame seed oil
- 3 fat garlic, thinly sliced
- 1 tsp of ginger, grated
- 1 small red pepper, thinly sliced
- 200g ready cooked prawns, thawed
- 2 tbsp soy sauce or Thai fish sauce (I used a combination)
- 100g baby spinach leaves
Heat a wok until you can feel a good heat rising. Add 2 tbsp of oil and then the sliced garlic. Stir-fry until they start to turn golden, then with a slotted spoon, spoon onto kitchen paper to drain.
Toss in the grated ginger and red pepper, stir-fry for about a minute, or until the pepper is soft. Here I added a little bit of sesame seed oil to give it some fragrance. Then scoop out and put aside.
Add the prawns and stir quickly. Add the soy and fish sauce and stir for about a minute. As these are ready cooked prawns you do not want to over cook them, just make sure they are warmed through. Add the spinach and stir-fry until wilted. Then add the peppers and crisp garlic. Serve immediately.
You can serve this with noodles, rice or even a lettuce wrap if you really want to be healthy! HOwever I used brown rice, which I thought went really well as it gave the dish a nutty flavour that white rice or noodles can’t do.