Spicy Prawns and Vegetables

I wasn't sure what to cook but knew it had to be spicy and yummy definitely using prawns as the main ingredient.  My mam also loves prawns - I would put money on saying that her favourite dish is garlic prawns.

Another favourite family dish is Nice Chicken and having not cooked this either in a while I decided it would be great to have a little play around recreating a prawn dish based on the same flavourings.

This dish has a delightful spicy yet sweet sauce - spicy from the cayenne pepper, salty from the soy and sweetness from the hoisin sauce.  A beautiful combination with the tender prawns.

Spicy Prawns with Vegetables

Serves: 4

ProPoints per serve: 11

1 egg

30 grams cornflour

500 grams peeled and deveined large raw prawns, rinsed

1/4 cup oil for deepfrying

200 grams mushrooms, sliced
1 red capsicum, thinly sliced

4 spring onions, sliced

1 x 225 gram can sliced water chestnuts, drained and rinsed
1 cup hoisin sauce

1/3 cup soy sauce
1 teaspoon cayenne pepper (or to taste)

In a bowl mix egg and cornflour together into a smoot batter. Add prawn to the bowl and mix to combine.

Heat oil in a large wok or frying pan. Cook prawns in batches until almost golden but not fully cooked. Drain on a plate lined with paper towel. Discard oil

Spray wok or frying pan with cooking spray. Add mushrooms and capsicum to the wok and stirfry for 2 minutes. Add water chestnuts and spring onions, stir fry for another 1 - 2 minutes. Return prawns to pan and cook for a further 2 minutes.

Combine the hoisin sauce, soy sauce and cayenne pepper. Add combined sauce to wok and toss for another 2 minutes or until chicken is well coated with sauce.

Serve immediately.



(click here for a printable version of this recipe)