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Prawn stir fry

February 3, 2012

I’m not convinced how sustainable prawns are, but I do like them  Trying to balance culinary desire with conscience can be tricky – these were ready cooked, organic tiger prawns and the pack did have a marine conservation society logo on, meaning they were farmed using a low-impact-on-the-environment system (rather than trawled from the Indian Ocean, or intensively farmed in South East Asia).

Arlo, however, is a true vegetarian and won’t eat fish – he had tofu in his stir fry, and added tomato ketchup!

Heat a tablespoon of sesame oil in a frying pan (or wok) and add a finely chopped clove of garlic and about an inch of fresh ginger root,  grated. Cook for a minute or two and add a chopped green pepper, a few chopped broccoli florets, and half a dozen chopped mushrooms. Cook for a bit – shake the pan so things don’t stick – and add a couple of splashes of soy sauce and about 4oz ready cooked prawns. Serve immediately with rice – basmati’s nice.

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