Aubergine with prawns in oyster sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 3 tbsp sunflower oilplus 2 tsp
- 1 auberginecut into rounds then 1cm strips
- 1 red peppercut into strips
- 6 spring onionstrimmed and cut into matchsticks
- small piece finely chopped ginger
- 3 garlic clovesfinely sliced
- 175g large raw prawns
- 3 tbsp oyster sauce
- cooked rice or egg noodlesto serve
Nutrition: per serving
- kcal340
- fat21g
- saturates2g
- carbs14g
- sugars10g
- fibre8g
- protein19g
- salt2g
Method
step 1
Heat the 3 tbsp oil in a wok or large, non-stick frying pan. Toss in the aubergine and cook for 8 mins or so, stirring frequently, until tender. Add the pepper and 1 tbsp water and cook for 3 mins more. Remove from the pan and set aside.
step 2
Add the remaining 2 tsp oil to the pan and tip in most of the spring onions, the ginger and garlic. Cook for 2 mins or until softened, taking care not to let it burn. Add the prawns and stir-fry until pink and cooked through.
step 3
Tip the aubergine and pepper back into the pan and add the oyster sauce, plus 5 tbsp water. Simmer until slightly thickened and hot through. Scatter over the reserved spring onions and serve with rice or noodles.
