Spicy Prawn and Bacon Stir-Fry

on · Leave a Comment

It’s a simple dish that’s easy to prepare. The trick is to get the chili right

Easy ASIAN Prep Time 10 mins Cook time 12 – 15  mins 2 people
Ingredients

  • prawns – see note in the box
  • Speck or chunky bacon pieces
  • Spring onions or thick shallots, cut into inch-long pieces
  • Sweet peas or snow peas, trimmed
  • Capsicum or red peppers, cut into slim pieces
  • ginger and garlic pastes
  • chili flakes or paste
  • coriander
  • dash of lime juice
  • sesame oil
  • soy sauce
  • dash of white wine or verjuice
  • 1 – 2 tblspoons of balsamic reduction
  • seasoning

Serve with rice or Asian noodles

How-To

  • Thaw the prawns, ideally in the fridge for 3-5 hours
  • Put Speck or bacon in the oven on 175 for 30 mins
  • Chop up the spring onions / shallots and trim the sweet/snow peas
  • Fry the veggies in sesame oil in a wok or hot pan for 3 – 4 minutes
  • Mix ginger and garlic pastes with some lime juice, and add to the pan
  • Add wine and balsamic reduction to taste
  • Add chili with care – see note in the box
  • Add the prawns after discarding any water, add seasoning and herbs, fry and stir or toss for about 3 – 4 minutes
Be careful with the chili flakes or paste. Once you’ve added too much, it’s hard to take it back. Better to blend chili into the pan little by little, and keep tasting until you’re happy.

I hate peeling prawns, so I use frozen ones. Karumba prawns are the best at this time, sourced from down under and even peeled and deveined here.