Sweet Chilli, Prawn and Mango Stir Fry
20Min
Ingredients
2
ingredient_quantity
recipe ingredient
2
tablespoons
Maggi Chilli Sauce with Garlic
1
teaspoon
sunflower or vegetable oil
250
g
frozen prawns, defrosted
150
g
mange tout or sugar snap peas
150
g
Mango
150
g
carrots, peeled and sliced
150
g
basmati or long grain rice
.
Nutrition Value
Energy
574.49 kcal
Protein
34.94 g
Carbohydrate
85.66 g
of which: sugars
19.06 g
Fibre
6.78 g
Fat
4.5 g
of which: saturates
0.73 g
Information per serving
Instructions
20 Minutes
-
Cook the rice
10 MinCook the rice according to the pack instructions. -
Step2
5 MinWhile the rice cooks, slice the sugar snap peas and cut the carrots into thin slices. Peel the mango and cut the juicy flesh into cubes. -
Step3
5 MinHeat oil in a non-stick frying pan and cook the prawns and carrots for approx. 3 minutes. Add the sugar snap peas and continue to cook for 1 minute. Add the Maggi Chilli Sauce with Garlic and bubble for 1 minute before adding the mango. Stir everything together and then remove from the heat and keep warm (don't over cook the mango). -
Serve
1 MinDrain the rice and serve with the stir fry!
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