Sweet chilli prawns with vegetable sticks

Sweet chilli prawns with vegetable sticks

This quick and easy one-pan wonder uses stir-fried potato and carrot sticks as a healthier alternative to noodles.

By , 21 September 2015
Sweet chilli prawns with vegetable sticks
  • Ready in: 25 mins
  • Serves: 4
  • Price: £1.30 per serving
Nutritional Info
Each 404g serving contains
  • Fat low
  • Saturates low
  • Sugars low
  • Salt high
  • Energy 1470KJ 351KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 364kJ/87kcal.
  • 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