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David Jones

Try it at Home: Snappy Prawn and Leek Stir-Fry

The lovely Lizzie Hewson, editor of 'Moving Out...Eating In' and one of this years' finalists in the Pedestrian TV Blogster Awards shares this springtime meal perfect for the approaching warmer weather.

Spring Recipe

It’s not quite hot enough for fresh salads, and we have moved past the need for slow cooked stews. Stir-fries are one of my favourite meals to prepare at the start of the season. They are quick, light and fresh but still give comfort. Prawns are great for stir-fries because they cook in no time. The juiciness of the prawns combined with the snap of the springtime sugarsnap peas gives a lovely texture. Feel free to use snow peas too. 

Serves: 4 
20 minutes marinating required
Equipment: Wok (optional)
Ingredients:

4 tablespoons olive oil

3 garlic cloves, crushed

2-3 fresh red chillies, seeded and finely chopped

00 g peeled uncooked (raw) prawns (buy peeled uncooked prawns from fishmongers or the seafood section of supermarkets)

200 g dried vermicelli noodles (available from the Asian aisle of supermarkets)

1 leek, thinly sliced

2 cups sugarsnap peas or snow peas

4 tablespoons fish sauce

2 tablespoons brown sugar

Combine 2 tablespoons of the oil, the garlic, chilli and prawns in a medium bowl. Set aside for 20 minutes. Cook the noodles according to packet instructions.

Set aside. Heat the remaining oil in a wok or large frying pan over high heat. Add the leek and cook, stirring, for 2 minutes or until soft then remove from wok. Add the prawns to the wok and cook, stirring, for 2 minutes or until they turn a light shade of pink. Return the leeks to the wok, add the sugarsnap peas or snow peas, fish sauce and sugar. Cook for a further minute. Remove from the heat.

Add the noodles to the wok and toss to combine. Serve immediately.