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Recipe

Peach and prawn stir-fry

Oct 29, 2012 1:00pm
  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Peach and prawn stir-fry
  • 20 green prawns, peeled, deveined, tails intact
  • 3 teaspoon cornflour
  • 2 tablespoon peanut oil
  • 1 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 red capsicum, seeded, thinly sliced
  • 150 gram sugar snap peas, trimmed
  • 1/2 cup water
  • 2 tablespoon sugar
  • 2 tablespoon white wine vinegar
  • 2 tablespoon tomato sauce
  • 2 tablespoon light soy sauce
  • 2 peaches, stones removed, cut into wedges
  • 1/2 cup chopped coriander
  • steamed rice, to serve

Method

Peach and prawn stir-fry
  • 1
    Toss prawns in cornflour to coat.
  • 2
    Heat half the oil in a wok on high. Stir-fry prawns, in batches, 2-3 minutes per batch, until they change colour and are cooked. Remove from wok. Cover to keep warm.
  • 3
    Heat remaining oil in same wok. Stir-fry onion and garlic, 2-3 minutes, until tender. Add capsicum and peas. Stir-fry, 1-2 minutes, until just tender.
  • 4
    Return prawns to wok with water, sugar, vinegar, sauces and peaches. Stir-fry, 1-2 minutes, until heated through. Sprinkle with coriander. Serve with rice.

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