Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons vegetable oil
- 1 garlic, sliced
- 1 red birds eye chilli, deseeded and chopped
- 300grams baby spinach
- 125grams raw peeled tiger prawns
- 3tablespoons light soy sauce
- 2teaspoons caster sugar
- 1tablespoons Chinese rice wine
- 1tablespoons Thai fish sauce
- 6tablespoons water
- 2 Chinese chive flowers (to garnish)
Method
Step 1 of 3
Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the garlic and chilli and stir-fry for 30 seconds.
Step 2 of 3
Add the spinach and prawns and stir-fry in the oil for 1-2 minutes until the spinach begins to wilt and the prawns are pink and cooked through.
Step 3 of 3
Mix the soy sauce, sugar, rice wine, fish sauce and water together and add to the pan. Quickly stir-fry together for another minute and serve while the spinach still has texture. Garnish with Chinese chive flowers or chives.
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