King Prawn Stir Fry

 – by Alice Talbot

Ingredients: serves 4

• 2 Tbsp light olive oil

• 300g King Prawns 

• 2 Vegetable peppers of your chosen colours, seeded and sliced.

• 2 Pak choi – each halved: remove the stalk sections and slice, but leave the leaves intact.

• 2 Carrots, sliced into thin batons

• Noodles allow 1-2 nests per person

• 1 x 226g jar ART’s Seaside Salsa

• Sesame seeds – for topping


– Prepare the vegetables. Heat a pan of salted water to a rolling boil for the noodles.

– Place a non-stick frying pan on a medium heat and warm the oil. Add the carrots and cook until they start to soften. Add the prawns and fry until cooked through and golden.

– Add the peppers, pak choi stalk and the Seaside Salsa and fry for 5 minutes, whilst the noodles are cooking.

– Add the noodles to the pan of boiling water and cook for 5-6 minutes whilst the stir fry simmers.

– In the final couple of minutes, add the Pak Choi leaves to the stir fry and let them wilt.

– Strain the noodles and serve the stir fry on a bed of noodles and dress with a sprinkling of sesame seeds.

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