200g prawns
1 tbsp vegetable oil
1 red pepper
1 onion
80g mangetout
2 spring onions
250g rice
120g firecracker sauce
sea salt + white pepper
lime to garnish
cook the wagamama way with this firey dish that packs an almighty punch
200g prawns
1 tbsp vegetable oil
1 red pepper
1 onion
80g mangetout
2 spring onions
250g rice
120g firecracker sauce
sea salt + white pepper
lime to garnish
take half of the spring onions, slice them in half lengthwise + cut into 2.5cm pieces
cook the rice according to the packet instructions, then divide between two serving plates + keep warm
heat the 2 tablespoons of oil in a wok or large frying pan + cook the prawns until golden on each side
add the vegetables + keep stirring over a high heat. once the vegetables are cooked yet still crunchy, add the firecracker sauce, toss + stir well
spoon the stir fry onto the plate + garnish with lime + the remaining spring onions, finely chopped. sprinkle shichimi powder over the rice + finish with a drizzle of sesame oil