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Annabel Karmel's prawn stir-fry with sweet and sour sauce

• Jessica Gibb

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Serves 4

A little work

Prep: 10 mins

Cook: 15 mins

A stir-fry special to excite young children and share with all the family

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Ingredients

• 2tbsp Olive oil

• 1 Onion

  sliced

• 100g Broccoli florets

• ½ Red pepper

  thinly sliced

• 175g Baby corn

  thinly sliced

• 250g Raw large king prawns

• ½tsp Fresh root ginger

  grated

• 150g Water chestnuts

  sliced in half

For the sweet and sour sauce

• 4tbsp Tomato ketchup
• 1 ½tbsp Rice wine vinegar
• 1 ½tbsp Brown sugar
• 1 ½tbsp Soy sauce
• 200ml Water
• 1tbsp Corn flour

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Method

• step 1

  Heat the oil in a large frying pan or wok. Add the vegetables and stir-fry for 3-4 minutes until they are nearly cooked. Add the prawns and ginger and fry for 1 minute.

• step 2

  Meanwhile, whisk sauce ingredients together in a bowl until smooth.

• step 3

  Add the sauce to the pan with the water chestnuts, bring to the boil, then stir until it has thickened and the prawns have turned pink. Season to taste, then serve with rice.

Broccoli is one seriously healthy vegetable. It’s one of the most concentrated sources of vitamin C, making it great for fighting infection, and is also a great source of calcium and vitamin K, crucial for bone health.

For more delicious recipes, visit www.annabelkarmel.com

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Authors

Jessica Gibb

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