This stir-fry brings the flavour, skips the fuss, and lands dinner on the table in no time. This stir-fry boasts juicy prawns, crunchy peppers, and sugar snap peas, all tossed together with garlic, ...

Lilly Goren served tofu stir-fry for dinner and had enough left over to use in as filling for the next day’s spring rolls. The stir-fry recipe is adapted from the New York Times. The spring rolls ...

Heat half the oil in a wok or large frying pan over high heat. Season the prawns with salt, then stir-fry for 3 minutes until lightly golden. Remove and set aside. Heat the remaining oil in the wok.

If you’re a fan of Chinese takeaway favourite honey prawns, try this lighter version of a honey lime prawn stir-fry from chef Aleksis Kalnins. Served with capsicum and sugar snap peas for crunch and ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Vivid greens meet succulent, quick-cooking prawns for a meal that ...

1/ Mix together the ginger, lemon grass, lime leaves, fish sauce and sugar and put to one side. 2/ Meanwhile heat a wok on high and when it’s really hot add in the oil. Once the oil is simmering, add ...

Love food, hate waste? Save your prawn heads and shells to use to make homemade prawn oil that not only helps minimise food waste, it also packs a powerful flavour punch. Credit: Jiwon Kim To make the ...