Sweet chilli prawns with vegetable sticks
- 600g potatoes, peeled
- 325g carrots
- 3 tbsp sunflower oil
- 2 x 200g packs Smart Price frozen Cooked & Peeled Prawns, de-frosted
- 155g sugarsnap peas, halved lengthways
- 3 tbsp tomato ketchup
- 3 tbsp sweet chilli sauce
- 1 tbsp Amoy Reduced Salt Soy Sauce
Cut the potatoes and carrots into short sticks about 5 mm thick. Put them in a wok or large frying pan, cover with cold water and heat until boiling. Simmer for 2 minutes. Drain in a colander, then pat dry with kitchen roll. Dry the wok or pan with more kitchen roll.
Heat the oil in the wok or pan. Stir-fry the potatoes and carrots for 8-9 minutes, until the potatoes start to crisp. Remove from the wok with a slotted spoon and put on a plate lined with kitchen roll to absorb any oil. Keep warm.
Pat the prawns dry with kitchen roll. Add the sugarsnap peas to the wok or pan and cook for 2 minutes. Add the prawns, tomato ketchup, sweet chilli sauce and soy sauce. Heat through, stirring constantly.
Divide the potato and carrot sticks between 4 plates. Top with the prawn mixture, to serve