Thai monkfish & king prawn stirfry

Friday's special product
The product can be delivered on 5th April, 2024 or 30th March, 2024

£34.00

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Thai Monkfish & King Prawn Stirfry, Spiced Peanut Dip, Coconut Rice, Shrimp Crackers. A Warming Thai Spiced Dry Stir Fry With Crunchy Veg For Great Contrast From Delicious Soft Monkfish Succulent King Prawn & Complimented With A Moreish Spiced Peanut Sauce & Crispy Shrimp Chips.

Serves 2

    Delivered in carefully selected chilled packaging , so it’s delivered fresh to your door
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    Product Info

    • allergen
      FISH, PEANUTS, SOYA, WHEAT, CRUSTACEAN
    • ingredients

      Monkfish(FISH),Garlic, Chillies, Shallots, Coconut milk, Peanuts(NUTS), Fish sauce(FISH), Coriander seeds, Ginger, lemongrass soy sauce (SOYA WHEAT), Lime, Shrimp chips,prawn(CRUSTACEAN), broccoli, carrot, kaffir lime.

    Cooking

    Empty the peanut sauce into a small pan and heat to a gentle simmer. Heat a deep fat fryer or a pan of oil to around 180oc. Add the shrimp chips to the oil a few at a time they will puff up and triple in size in 2 or 3 seconds quickly remove with a slotted spoon onto some kitchen paper and repeat with the remaining chips. Peel film from rice & place in a microwave for 2 to 3 minutes. Place a large wok on a high heat, when really hot add a glug of oil & stir fry the fish & veg mix for 3 to 4 minutes tossing continually. The peanut sauce can be served on the side or poured over the fish when removed from the heat. Serve with wedges of fresh lime. ENSURE FOOD IS PIPING HOT THROUGHOUT THAI MONKFISH & KING PRAWN STIRFRY, SPICED PEANUT DIP, COCONUT RICE, SHRIMP CRACKERS. INGREDIENTS Monkfish(FISH),Garlic, Chillies, Shallots, Coconut milk, Peanuts(NUTS), Fish sauce(FISH), Coriander seeds, Ginger, lemongrass soy sauce (SOYA WHEAT), Lime, Shrimp chips,prawn(CRUSTACEAN), broccoli, carrot, kaffir lime. METHOD Empty the peanut sauce into a small pan and heat to a gentle simmer. Heat a deep fat fryer or a pan of oil to around 180oc. Add the shrimp chips to the oil a few at a time they will puff up and triple in size in 2 or 3 seconds quickly remove with a slotted spoon onto some kitchen paper and repeat with the remaining chips. Peel film from rice & place in a microwave for 2 to 3 minutes. Place a large wok on a high heat, when really hot add a glug of oil & stir fry the fish & veg mix for 3 to 4 minutes tossing continually. The peanut sauce can be served on the side or poured over the fish when removed from the heat. Serve with wedges of fresh lime. ENSURE FOOD IS PIPING HOT THROUGHOUT THAI MONKFISH & KING PRAWN STIRFRY, SPIC

    Storage

    Keep refrigerated and use within 2 days.

    Nutritional

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