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Piri piri prawn and vegetable stir-fry

This fresh prawn stir-fry recipe makes for an exciting meal for four.

This fresh prawn stir-fry recipe makes for an exciting meal for four.

Ingredients

2 dried red chillies such as habañero or kashmiri (we used Bart Hot Kashmiri Chillies, from Ocado and Waitrose), deseeded
2 tsp paprika
2 garlic cloves
2cm piece of fresh ginger, grated
3 tbsp vegetable oil
Juice of 1 lemon
1 sweet potato, peeled and cut into small pieces
1 aubergine, cut into chunks
Handful of mangetout
Handful of fresh coriander, roughly torn
300g raw prawns, shells removed, tails intact

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Heat a large frying pan or wok and dry-fry the chillies for 30 seconds. Put in a bowl, cover with boiling water and leave to soak for 10 minutes, then drain and whizz in a mini blender or spice grinder along with the paprika, garlic, ginger and 2 tbsp of the oil to form a paste. Return to the bowl, season and stir in most of the lemon juice.
Heat the remaining oil in the pan or wok, then add the sweet potato, one-third of the chilli paste and a good splash of water. Cook, stirring, for 10-12 minutes. Add the aubergine and cook, stirring, for a further 8 minutes, then add the mangetout and cook for another 2 minutes. Remove to a warm dish and stir through the coriander.
Put the prawns in the remaining chilli paste and stir to coat. Fry over a high heat for a minute or so until just cooked. Serve with the vegetable stir-fry and another squeeze of lemon juice.