THAI MONKFISH & KING PRAWN STIRFRY
Cooking instructions for our dine at home meal
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