Hot and Sour Pink Lady Apple and Prawn Stir Fry


100g dried egg noodles

100g Tenderstem broccoli

2 tbsp groundnut oil

1 Pink Lady apple, cored & sliced into strips

200g raw peeled king prawns

3 tsp tamarind paste

1 red chilli, finely sliced

1 x 260g pack stir fry vegetables

2 tbsp soy sauce

1 tbsp sesame oil

½ tsp Thai fish sauce

Cook noodles, drain and keep warm. Cut florets off the Tenderstem and finely slice stems. Set aside.  Heat 1 tbsp groundnut oil in a large frying pan or wok, add apple slices and stir fry for 3 minutes. Transfer to a plate. Add prawns and 2 tsp tamarind paste and cook for 2-3 minutes. Remove and keep with the apples. Add remaining oil to the pan and stir fry the chili, stir fry vegetables and Tenderstem for 4 minutes. Finally return prawns and apples to the pan and stir in the soy sauce, sesame oil, fish sauce and remaining tamarind. Cook for a minute of two and then serve with the noodles.

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