Chili prawn stir fry

Recipe by: Magimix

★ ★ ★ ★ ★ 1 rating

Preparation : 15 min

Cooking : 15 min

Total time : 30 min

Rest : 0 min

Accessories :

Equipment

food processor, 2mm slicer, spice disc, knife, cutting board, bowl, measuring spoon, large serving plate, tongs

4 people

500 g of prawns

1 Thai chilli (optional)

3 garlic cloves

1 bunch coriander, leaves & stalks separated

15 g sugar

30 ml lime juice (or juice of 1 lime)

1 tsp sesame oil

4 tbsp olive oil

3 cm ginger, grated or use the spice disc

50 g snow peas- cut into 3

1 bunch Shallots – remove the roots and dead leave

1 red capsicum – cut halves and removed the stem and seeds

70 g water chestnuts, (available from the supermarket already sliced in a tin)

100 g beansprouts

1 tbsp soy sauce

250 g Rice noodles or rice to serve

1 lime wedges, to serve

Associated products

COOK EXPERT

RECIPE STEPS

Fit the food processor main bowl and main blade. Add chilli, coriander stalks and garlic cloves and lime juice with the sugar and Pulse or Auto together. Pour the marinade over the prawns and set aside while preparing the vegetables.

500 g of prawns
1 Thai chilli (optional)
3 garlic cloves
1 bunch coriander, leaves & stalks separated
15 g sugar
30 ml lime juice (or juice of 1 lime)

Insert the disc support inside the midi bowl and place the spice disc. Drop the peeled ginger into the feed and press auto. Remove the ginger paste and set aside.

3 cm ginger, grated or use the spice disc

Slice the red capsicum and shallots in the midi bowl with the 2mm slicing disc. Stack them horizontally in the feed tube before switching the food processor on, and use the internal pusher to slice.

1 bunch Shallots – remove the roots and dead leave
1 red capsicum – cut halves and removed the stem and seeds

Fit the stainless steel bowl on the Cook Expert. Add the garlic cloves into the metal bowl and select EXPERT 10 sec/speed 13

3 garlic cloves

Expert | 00:00 / 13 / __°C

Scrape down the bowl with the silicon spatula. Add 2 tablespoons of Sesame oil. Select STIR FRY 7 min/AUTO/160C. When the oil has started to heat and sizzle the garlic (around 1 min), add the ginger and shallots.

1 tsp sesame oil
3 cm ginger, grated or use the spice disc
1 bunch Shallots – remove the roots and dead leave

Stir-fry | 07:00 / 1A / 160°C

Add the red capsicum, sliced snow peas and water chestnuts and stir fry for 1 min, until it starts to soften a bit, this will take the total of the remainder of the 5 minutes from the 7 minutes of the default of the stir fry mode. Add a good grind of black pepper, then remove the tender vegetables into a large serving dish.

50 g snow peas- cut into 3
1 red capsicum – cut halves and removed the stem and seeds
70 g water chestnuts, (available from the supermarket already sliced in a tin)

Add additional oil to the metal bowl, and select again STIR FRY 7 MIN/AUTO/ 160C. After 1 minute when the oil is hot, add the raw prawns, and 1 tablespoon of Soy sauce, cook the raw prawns. 4 mins until they turn pink, (depending on the size), add the marinade, quickly, then tip the lot onto the veg.

500 g of prawns
1 tbsp soy sauce

Stir-fry | 07:00 / Auto / 160°C

Add the bean sprout and coriander leaves by sprinkling and using up the remaining lime juice. Serves over noodles or rice with extra lime for squeezing over the top.

100 g beansprouts
250 g Rice noodles or rice to serve
1 lime wedges, to serve

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