Hot and sour apple and prawn stir fry recipe

This hot and sour apple and prawn stir fry recipe is ready in minutes. With a winning combination of the sweetness of Pink Lady apples, the saltiness of soy, the tang of tamarind and a kick of chilli, this Thai-inspired dish will excite your taste buds and have you coming back for more.

Ingredients

(serves 4)

• 100g dried egg noodles

• 100g Tenderstem broccoli

• 1tbsp groundnut oil

• 1 Pink Lady apple, cored and sliced into strips

• 200g frozen peeled king prawns, defrosted

• 3tsp tamarind paste

• 1 red chilli, finely sliced

• 260g pack stir fry vegetables

• 2tbsp soy sauce

• 1tbsp sesame oil

• ½tbsp Thai fish sauce

Method

Cook the noodles according to packet instructions, drain and keep warm. Meanwhile cut the florets off the Tenderstem and finely slice the stems. Set aside.

Heat 1tbsp groundnut oil in a large frying pan or wok, add the Pink Lady apple slices and stir fry for 3 minutes or until lightly browned. Transfer to a plate.

Add the defrosted prawns and 2tsp tamarind paste and cook for 2-3 minutes until almost cooked. Remove and keep with the apples.

Add the remaining oil to the pan and stir fry the chili, stir fry vegetables and Tenderstem for 4 minutes.

Finally return the prawns and apples to the pan and stir in the soy sauce, sesame oil, fish sauce and remaining tamarind. Cook for a minute of two and the serve with the noodles.

Recipe courtesy of pinkladyapples.co.uk