This seafood stir-fry, with fiery ginger and crunchy veg, is as healthy as it is delicious - a low-fat and low-calorie weeknight dinner
Ingredients
- 100g folded rice noodles (sen lek)
- zest and juice 1 small orange
- 1½-2 tbsp red curry paste
- 1-2 tsp fish sauce
- 2 tsp light brown soft sugar
- 1 tbsp sunflower oil
- 25g ginger, scraped and shredded
- 2 large garlic cloves, sliced
- 1 red pepper, deseeded and sliced
- 85g sugar snap peas, halved lengthways
- 140g beansprouts
- 175g pack raw king prawns
- handful chopped basil
- handful chopped coriander
By Sara Buenfeld
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