Sort ingredients
helen
QR Code
Listen
Pdf
Lay out 150g peeled raw king prawns on a double layer of kitchen paper and pat them dry with more kitchen roll – if they’re wet they don’t fry well.
Halve 100g sugar-snap peas down the middle, lengthways, so that you can see the peas peeking out. Heat ½ tbsp groundnut oil in a frying pan until hot then add the sugar-snaps and stir-fry for about 30 seconds.
Add the prawns, both chillies and 2 finely sliced garlic cloves, turn the heat down a little and stir-fry until the prawns have just turned pink.
Throw in ½ tbsp fish sauce, 3 tsp caster sugar and the juice of ½ lime and stir around to help the sugar dissolve, then add 10g Thai basil leaves.
Scatter with seeds or nuts, if you like, and serve with rice.