April 12, 2018
Dinner, Main Dish, Shellfish,
Shrimp, Vegetables, Onions, Peppers, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, Low Fat, No Eggs, Non-Dairy more
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Heat 1 teaspoon of the oil in a large deep frying pan or wok over medium-high heat and add half the prawns and stir-fry for 2 to 3 minutes or until just cooked through and then transfer to a place and cover to keep warm and then repeat with 1 teaspoon of the remaining oil and the remaining prawns.
Heat remaining (1/2 tablespoon) in the pan or wok and add capsicum and beans and stir-fry for 2 to 3 minutes or until tender and crisp and then return the prawns to the pan or wok nd add sweet and sour sauce and stir-fry until well combined and the sauce is heated through and then remove from the heat.
Heat the rice following packet directions.
Divide the lettuce leaves among serving plates and then divide the rice among the lettuce leaves and top with the stir-fry and sprinkle with the shallots.
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