Mary Berrys Prawn Stir Fry With Ginger Coconut And Chilli Recipes
MARY BERRY'S PRAWN STIR-FRY WITH GINGER, COCONUT AND CHILLI
This super simple midweek stir fry from Mary Berry is packed with flavour thanks to a rich coconut-based sauce, plump prawns and verdant courgettes.
Provided by Mary Berry
Categories Dinner, Lunch
Number Of Ingredients 1
Steps:
- First make the sauce. Measure all the ingredients into a jug and whisk together until smooth. Season with a little salt and freshly ground black pepper. Heat the butter in a large frying pan or wok. Add the prawns and fry over a high heat for 4-5 minutes, until the prawns are pink. Transfer to a plate with any cooking juices. Return the pan to the heat. Add the oil, courgette ribbons and chilli, and fry for 1 minute. Add the spinach and stir until it has just wilted. Pour the sauce into the pan and bring to the boil, stirring, until thickened. Return the prawns to the pan and simmer for 1-2 minutes. Check the seasoning and sprinkle with the chopped coriander to serve. Mary's Tips: Best made and served. Not suitable for freezing. Coconut cream has a higher fat content than milk, which makes a better sauce for this dish.
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