Prawns, Okra & Capsicums Stir Fry

 

 

I spotted okra in the market looking fresh and came up with this simple, cheery stir fry using them with capsicums, which are also in season, and our lovely West Australian prawns.  The three just go well together, needing a quick toss in the wok and not much more, so a meal is ready in minutes once you've done the initial preparations.  Such is the genius of stir fry.  Seasonings are kept to a minimum to let the ingredients speak for themselves.  Serve with steamed rice, of course.  Read more about cooking with okra here.

Serves 2

INGREDIENTS

• 170g / 6oz raw prawns (prepared weight)
• 170g / 6oz okra
• 150g / 5¼oz red or yellow capsicums, deseeded and sliced into chunks
• 2 tablespoons vegetable or olive oil
• 1 tablespoon finely chopped garlic
• 1 tablespoon light soy sauce
• ½ teaspoon sugar
• 1 tablespoon oyster sauce

METHOD

1. Remove heads and shells from prawns, then make a slit on the back of each prawn to expose and remove the vein. 
2. Cut off heads of okra.  Slice each one diagonally into 2-3 sections.
3. Heat 1 tablespoon oil in a wok over high until hot.  Add garlic and let it sizzle for 30 seconds.  Add the prawns and sauté for 1 minute.  Add 1 tablespoon water and continue to stir fry until they have cooked through (curled up and become opaque).  Remove and set aside.
4. In the same wok, heat 1 tablespoon oil over medium high.  Add the okra and capsicums.  Sauté for 2 minutes until they start to wilt.  Stir in soy sauce, sugar and 1 tablespoon water.  
5. Transfer cooked prawns back into the wok.  Toss ingredients to combine.  Stir in oyster sauce.  Serve immediately.