Ingredients
Prawns/Shrimps – shelled and deveined
Red bell pepper (large) – half, julienned
Yellow bell pepper (large)
- half, julienned
Green bell pepper (large) - half, julienned
Scotch bonnet (rodo) – 2, chopped
Onion – half, medium sized, sliced
Lime – half, juiced
Ginger – half stump, finely chopped
Garlic – 2 large cloves, finely chopped
Heinz peppe ketchup – 1 tablespoon (substitute with regular
ketchup)
Crushed chilli flakes – 1 teaspoon
Cornflour – 1 and half teaspoon
Freshly ground black pepper – 2 teaspoons
Dry ground pepper – 1 teaspoon
Chilli oil – half teaspoon
Cooking oil – 2 tablespoons
Knorr seasoning cube – 1
Salt – to taste
Method
1.
Season prawns with cornflour, salt, one teaspoon
of black pepper, dry ground pepper and
set aside.
2.
Heat 1 tablespoon of oil in a pan, add in
ginger, garlic and crushed chilli flakes, stir fry till fragrant.
3.
Add in the prawns, stir fry for about 3 minutes
or pink then remove from heat and set aside.
4.
Using the same pan, heat up the second tablespoon
of oil, add onions, chopped scotch bonnet, salt, black pepper, knorr seasoning.
Cook till onions are soft.
5.
Add in
the bell peppers along with the peppe ketchup, chilli oil and lime juice. Stir
till well combined for about one minute.
6.
Add in prawns, stir and cook for a further two
minutes. Serve immediately with steamed rice or potatoes.
This recipe can be adjusted to make Prawn Stir Fry Noodles
with the addition of the following ingredients:
Packet rice noodles – soaked in room temperature water for
about 10-12 minutes and drained.
Carrots – julienned
Broccolli – broken into small florets
Cauliflower - broken
into small florets
Any other vegetable you want.
Cooking oil – 1 tablespoon
Peppe Ketchup – 1 tablespoon
Chilli oil – half teaspoon
At step 4 for the prawn stir fry , heat up two tablespoons of oil and add
ingredients.
In step 5, include the additional vegetables, one tablespoon more
of peppe ketchup and increase chilli oil to one teaspoon.
After adding the
prawns in step 6, stir in the drained noodles till well combined, then add in
1/8 cup or half of a ¼ cup of salted water, reduce heat to the minimum and
allow to steam for the noodles to cook through.
Keep stirring at intervals and
tasting to check for doneness, add more salted water in increments of a tablespoon
each time if more water is needed but ensure the water is completely absorbed
each time.
You don’t want soggy noodles. When done, noodles should be al dente.
Serve immediately.
P.S. you can amp up this dish by adding strips of well-cooked
chicken and strips of well cooked, lean beef.
Enjoy!
