Hot and sour apple and prawn stir-fry
YOU WILL NEED
250g dried egg noodles 2 tbsp groundnut oil 1 Pink Lady apple, cored and cut into strips 200g frozen peeled king prawns, defrosted 3 tbsp tamarind paste 1 red chilli, finely sliced 260g pack stir-fry vegetables 100g Tenderstem broccoli, florets cut off and stems finely sliced 1-2 tbsp reduced-salt soy sauce
½ tbsp sesame oil ½ tbsp Thai fish sauce
DIRECTIONS
■ Cook the noodles according to packet instructions, then drain and keep warm.
■ Heat 1 tbsp of the groundnut oil in a large frying pan or wok, add the Pink Lady apple slices and stir-fry for 3 minutes, or until lightly browned. Transfer to a plate.
■ Add the prawns and 2 tbsp of the tamarind paste to the pan and cook for 2-3 minutes until cooked through. Set aside and keep with the apples.
■ Add the remaining groundnut oil to the pan and fry the chilli, stir-fry vegetables and Tenderstem for 4 minutes.
■ Return the prawns and apples to the pan and stir in the soy sauce, sesame oil, fish sauce and remaining tamarind. Cook for 1-2 minutes then serve with the noodles.
Recipe and image courtesy of Pink Lady Apples, pinkladyapples.co.uk