Prawn Stir Fry

Elevate leftovers.

Picture this, dear reader. It’s a Wednesday night and friends are coming to dinner. What to cook? It will be a casual affair and that’s a blessing as your dress is at the cleaners. A one-pot meal is in order as the dishwasher needs fixing. Keep it simple yet smart with stir-fried prawns and veggies.

This isn’t really a recipe but more a method which can be easily adapted to suit the contents of your fridge and number of guests. My version presents a combination of finely chopped cabbage, onions, a little carrot, peppers and the prawns from your freezer or your fishmonger.

Start by heating some oil in a wok and adding onions and crushed garlic. Fry till the onions are just changing colour. Add a good pinch of white pepper, Chinese five-spice powder and a suspicion of chilli flakes, all to your taste. Add the carrots and peppers and cook till heated through but still crunchy. Throw in the cabbage and the prawns. The dish is almost finished when the prawns are pink and warm. Lastly pour over a couple of tablespoons of oyster sauce. Serve over white rice in a big bowl for maximum impact. Bask in plenty of undeserved praise, and relax.