Chilli Prawns with Asian Greens

By Chelsea Sugar

Page views: 9972

Golden Syrup Easy Pour is lighter in colour and flavour than regular Golden Syrup (in the tin) making it ideal as a spread or topping. It is also a perfect addition to Asian recipes helping to create a wonderful balance between sweet and sour.

Golden Syrup Easy Pour is lighter in colour and flavour than regular Golden Syrup (in the tin) making it ideal as a spread or topping. It is also a perfect addition to Asian recipes helping to create a wonderful balance between sweet and sour.
0 hour 0 hour
2 servings

1 review
Difficulty Easy
Prep time 15 mins
Cooking time 10 mins
Serves
2

Page views: 9972

Ingredients

500g prawn cutlets
2 Tbsp Chelsea Easy Pour Golden Syrup
1 small chopped fresh red chilli
1 clove garlic, crushed
1 Tbsp peanut oil or vegetable oil
1 large red onion, sliced
1 bunch baby bok choy, roughly sliced
150g snow peas, trimmed

Sauce:
1 Tbsp Chelsea Easy Pour Golden Syrup, extra
Juice of 1 lime
2 tsp soy sauce
1/3 cup coriander, chopped
Jasmine rice for serving

Method

Combine the prawns with Chelsea Golden Syrup, chilli, garlic and oil and marinate for 20 minutes.
Heat a little oil in a wok and stir-fry the prawns quickly until they have just changed colour (they will turn pink when cooked). Remove from the pan. Heat a little more oil and stir-fry the onion 2-3 minutes. Toss in the bok choy and snow peas and cook for 1 minute.
Stir in the extra Chelsea Golden Syrup, lime juice, soy, and prawns. Toss though the coriander and serve immediately with steamed rice.