Ingredients
5 total- 165 g of raw prawns
- 1 red pepper, sliced
- 100 g of baby corn, halved lengthways
- 80 g of teriyaki sauce
- 250 g of basmati rice pouch, reheated
Method
3 stepsStep 1
Heat 1 tsp vegetable oil in a wok over a high heat. Add the peppers and corn and stir-fry for 2 mins.
Step 2
Add the prawns, and cook for another 1-2 mins until almost pink.
Step 3
Pour over the teriyaki sauce to heat through, then serve with hot rice and ground black pepper.