It’s been a while since I made a stir-fry. I kept telling myself I didn’t have time to make one… if you have ever made a stir-fry you will know how absolutely ridiculous that statement is. There is generally a lot of chopping involved in a stir-fry, but the cooking takes mere minutes. This recipe doesn’t even involve much chopping, so it’s super-quick.
The paprika, ginger and honey do a sexy little dance on your tastebuds, it’s a bit like sweet ‘n’ sour but not quite – however you care to define it, it is absolutely delicious. It works all by itself with some flatbread as a starter, or you can cook up some Basmati rice and it makes a great evening meal. I made this with Basmati rice with butter and lemon, I cannot begin to tell you how well they go together.
RECIPE – serves 4 as a starter or 2 as a main course
4 tbsp olive oil
3 banana shallots, finely chopped
1 long green chilli, de-seeded and finely chopped
3 fat cloves of garlic, finely sliced
a big thumb of ginger, finely chopped
1 tsp paprika
250g peeled raw tiger prawns
250g large tiger prawns, shell on
the juice of half a lemon
2 tbsp runny honey
the zest of half a lemon
a small bunch of flat-leaf parsley, chopped
lemon wedges, to serve
First, prepare all your ingredients, this cooks quickly so you need to have everything to hand.
In a large pan or wok, melt the butter with the oil and when it is hot fry the shallots for a couple of minutes until translucent.
Add the chilli, garlic and ginger and cook for a further couple of minutes, then add the paprika, stir thoroughly then add all the prawns. Stir-fry over a medium heat – adding the lemon juice part-way through – for a few minutes until the prawns are just pink, they will cook on so take them off the heat sooner rather than later.
Once you have taken the wok off the heat, add the honey to glaze the prawns, stir well then add the lemon zest and parsley, then adjust the seasoning and take it to the table.
Perfect with flatbreads as a starter or, my favourite, with Basmati rice with butter and lemon.