Prawn Stir Fry
Stir fry is the absolute best when you want something hearty and warm. I make them so many times in a week and I’m always looking for new ways to add more flavour to my veg.
I normally always settle on lemon juice and pepper, but two weeks ago I had a lot of grapefruit in my house and I wanted to use it in some of my dishes. I tossed the stir fry in a little bit of oil and thyme and then cooked my prawns separately in the same pan with the sauce. The flavours are subtle, sweet and sour. It’s the perfect balanced meal nutritionally as well and if you don’t want to have a salad with this meal. It’s perfectly okay too.
I served this up with corn at lunchtime and no corn at suppertime. The difference is that corn is a carb. At night I try to avoid carbs.
Did you know: A grapefruit is 75 percent juice. Once upon a time in Barbados, a pomelo and a sweet orange got married and they gave birth to a grapefruit. One tree can produce 1 500 fruits.
Ingredients
1 tray of chopped up stir fry
1/2 purple cabbage head to bulk up
1/2 punnet button mushrooms, sliced
3 tbsp teriyaki sauce
18-20 medium prawns
fresh thyme, chopped finely
salt and pepper to taste
black sesame seeds
1 grapefruit, juice only (about 2/3 of a cup)
1 tsp sumac powder (I buy mine from Woolworths)
1 tsp dry red chilies
Method
In a hot pan, fry thyme and dry red chilies for 1 minute. The pan must be on high heat.
Lower heat to medium and flash fry the vegetables. Add cabbage and mushrooms and cover with a splatter lid.
After 2 minutes, toss.
Repeat this step until the vegetables start to wilt slightly. Turn it out into a large serving dish.
Place the pan back on the stove and crank it up to high again.
Place defrosted prawns into 1 tsp of hot oil and let that fry for 1 minute on each side.
Add teriyaki, sumac powder and grapefruit juice to the pan. Cover that for 2 minutes and toss for another minute.
Pour over your stir fry and season with salt and pepper before tossing with two forks.
