Stir-fries make a great weeknight supper dish as it’s quick and easy, especially if you are using Nonya Secrets sauces. In this recipe I have chosen White tiger prawns and combined them with a crunchy vegetable like green beans. The trick with stir fry dishes is to first prepare your sauce ingredients, prawns, and vegetables and only start cooking just before you are ready to serve.
- 200g White prawns, shelled and deveined
- 100g green beans, cut into 5 cm lengths
- 1 clove garlic – chopped
- 1 tablespoon cooking oil
- 1 heaped tablespoon Surani sauce
- 1 tablespoon oyster sauce
- 1 tablespoon tamarind paste
- 1 teaspoon palm sugar (optional)
- 1 teaspoon fish sauce
- A few sprigs of Thai sweet basil or holy basil
Make up the cooking sauce by combining the Surani sauce, oyster sauce, tamarind sauce and fish sauce with the sugar into a bowl and mix well.
When ready to serve, heat up the wok and sear the prawns. Transfer onto another dish and set aside. Add more vegetable oil to the wok and lightly brown the garlic and then add the green beans. Add a splash of water to create some steam which will help with the cooking. Go in with the sauce after a minute and stir well. Return the prawns to the pan and mix. Adjust seasoning and serve with steamed rice.