3 tbsps – Groundnut or sunflower oil
2 fat – Garlic clove, sliced thinly
1 small – Red pepper, cored, deseeded and thinly sliced
200g – Pack raw peeled tiger prawn, defrosted and patted dry
2 tbsps – Soy sauce or Thai fish sauce
2 tbsps – Seafood Stock
100g – Bag baby spinach leaves
- Heat a wok until you can feel a good heat rising. Add 2 tbsp oil and, a few secs later, the garlic slices. Stir-fry until they start to turn golden, then using a slotted spoon, spoon onto kitchen paper to drain.
- Toss in the pepper and stir-fry for 1 min or so until softened, then scoop out and set aside. Add the remaining tbsp oil. Heat, then toss in the prawns and stir-fry for another 2-3 mins until cooked and beginning to brown. Add the soy or fish sauce and Seafood Stock.
- Throw in the spinach and stir-fry until it begins to wilt. Return the peppers and crisp garlic to the wok, then serve immediately.