World Cuisine

  • 2 tablespoons vegetable oil
  • 1 garlic clove, sliced
  • 1 red birds eye chilli, deseeded and chopped
  • 300 g (10 oz) baby spinach
  • 125 g (4 oz) raw peeled tiger prawns
  • 3 tablespoons light soy sauce
  • 2 teaspoons caster sugar
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 tablespoon Thai fish sauce (nam pla)
  • 6 tablespoons water
  • Chinese chive flowers or chives, to garnish

Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the garlic and chilli and stir-fry for 30 seconds.

Add the spinach and prawns and stir-fry in the oil for 1–2 minutes until the spinach begins to wilt and the prawns are pink and cooked through.

Mix the soy sauce, sugar, rice wine, fish sauce and water together and add to the pan. Quickly stir-fry together for another minute and serve while the spinach still has texture. Garnish with Chinese chive flowers or chives.

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