There is nothing nicer than prawns with rice’n peas
Prep time 10 mins Cooking time 20 mins.
- 500g large deveined raw prawns
- 2 spring onions
- 1 orange bell pepper
- 1 green bell pepper
- 120g baby spinach
- Half a large cucumber
- A splash of oil- olive, sunflower, coconut or sesame – which ever you prefer
- Small bunch of coriander
- Salt to taste
- 2 – 3 dspn of Chef Bernie’s Tropical Garlic Sauce
Wash & chop the spring onions, peppers, cucumber and spinach.
Heat a fry pan, add a splash of oil and fry the peppers and spring onions for about 3 minutes.
Add the cucumber and Chef Bernie’s Tropical Garlic Sauce and cook for a further 2 minutes.
Add the prawns and spinach, stir well and cook for another 1-2 minutes until the prawns are pink and cooked right through.
Serve with rice ’n peas.