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Asian Prawn Pita Pockets with Danny’s Real Pita Bread

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Ingredients

2 Tsp groundnut oil
2cm piece ginger, finely chopped
2 garlic cloves, coarsely chopped
1 spring onion, finely chopped
450g raw prawns, shelled and de-veined
Handful bean sprouts
Sauce
1 Tsp tomato purée
2 tsp toasted around Szechuan pepper corns
3 tsp chilli bean sauce
3 tsp Chinese black vinegar
2 tsp brown sugar
2 tsp sesame oil
Serve in warmed Danny’s Real Pita Bread with:
Coconut yogurt with finely diced cucumber (squeeze out water)
handful coriander leaves chopped
sliced spring onion
finely chopped iceberg lettuce

Asian Prawn Pita Pockets with Danny’s Real Pita Bread

  • Medium

Ingredients

Directions

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Steps

1
Done

Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with some salt and ground black pepper.
Add the beansprouts and continue to stir-fry for another 3 mins over a high heat. Serve at once.

2
Done

To serve: Warm pita pockets as per instructions. Thinly slice iceberg lettuce and add handful to pocket (lines one side). Finely dice ½ small cucumber and squeeze out excess water then add to the yogurt and mix through. Spoon prawns into warmed pita pockets and top with yogurt, coriander and spring onion.

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