A light, quick-and-easy recipe with a healthy, tasty Asian flavour.
- Borges extra-virgin olive oil
- 1 kg peeled prawns
- 1 small head of broccoli cut into small florets
- 8 cups of peas
- 1 sliced red pepper
- 3 chopped cloves of garlic
- 1 spoonful of dry ginger powder
- ½ cup of soy sauce
- 1 spoonful of cornflour
- 1 lime
- 2 spoonfuls of brown sugar
- Salt and pepper to taste
- 1 cup of shelled peanuts
Step by step
Warm the extra-virgin olive oil in a large frying pan, then add the prawns, salt and pepper. Leave to cook for about 5 minutes, then remove from the pan and put by.
Add the broccoli, peas and red pepper to the same pan and cook until they are soft. Stir in the garlic and ginger and mix all the ingredients together for a minute.
Mix the soy sauce, cornflour, lime juice and brown sugar together in a cup. Pour into the pan and stir well. Return the prawns to the pan and add the peanuts. Stir well and warm through for a couple of minutes.