One of the things that I have loved about the Fusion Taste Team challenges has been that we have been free to have a bit of a play with the recipe ideas. This latest challenge was using the WorldFoods Ginger Garlic Chilli sauce which can be used as a dipping sauce or for a stir-fry. Here is my take on it:
Ginger Garlic Chilli Prawn Stir-fry
- 1 bottle of WorldFoods Chinese Ginger Garlic Chilli sauce
- 200g jumbo king prawns
- 300g beansprouts
- 100g fine egg noodles
- tablespoon of oil
- Handful of fresh coriander, 1 sliced spring onion and a pinch of chilli flakes to garnish
This is such a simple dish and I feel like I’m teaching a granny how to suck eggs writing up a recipe for a stir-fry but boy this was tasty.
First heat up the oil in the wok then stir-fry the beansprouts and prawns. In the meantime, cook the noodles in boiling water. Add the sauce to the wok and heat through then add the cooked drained noodles.
To serve, I garnished with some coriander, finely sliced spring onion and a sprinkle of chilli flakes. The sauce itself is on the spicy side though so you might want to leave out the extra chilli but personally, I like it hot 🙂
I really enjoyed this dish I have to say. It is such a simple quick supper too and it tasted even better than it looked if that is even possible to believe!
I made this for just the two of us but obviously use more or less of the ingredients according to how many people you are cooking for. And of course, this was just my take on it. That’s the good thing about these sauces I think. They provide the authentic flavour and you can add your own flair with how you choose to cook with them.
My time as part of the Fusion Taste Team is almost at an end for now I’m very sorry to say but I have had so much fun experimenting with lots of lovely new flavours and I hope you’ve enjoyed following our challenges over on Facebook. As ever, all of the sauces that I have used in these Fusion Taste Team recipes are available from Tesco. But there is also a fabulous competition right now over on the WorldFoods page to win the sauce that I have used in this scrummy recipe but hurry – it only runs until this Friday!