Thai Chilli Prawns
For 2 (for 4)
Jasmine Rice : 1 bag (2 bags)
Green Beans: 50g (100g)
Red Chilli: 1 (2)
Garlic Clove: 2 (4)
Prawns: 1 pack (2 packs)
Onion: 1 (2)
Soy Sauce: 1 sachets (2 sachets)
Vegetarian Sr Fry Sauce: 1 pod (2 pods)
Thai Basil: 1 bunch (2 bunches)
Per serving: Energy (kcal) 530 Fat 2g of which saturates 1g Carbohydrates 103g of which sugars 6g Protein 34g Salt 1.16g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Thai cuisine is globally renowned for its sophisticated and complex use of fresh herbs, aromatics and chilli peppers, especially in curries and soups. On the street and in Thai homes, sometimes a looser, more rapid approach to those same flavours is called for, either for the sake of quick lunchtime convenience or for appetising contrast to a more refined main course. It was the Chinese that introduced stir-frying to Thailand (along with the wok and the soybean), but this approach to juicy fresh prawns is unmistakably Thai— that whisper of sweet Thai basil scent luring you towards a bevy of salty, sweet and umami flavours.
Preparation time:For 2 - 15 minsFor 4 - 20 mins
Cooking time:For 2 - 15 minsFor 4 - 20 mins