Michelle's FreeFrom Thai Prawn (Shrimp) and Pea Stir-fry
Dairy, corn and egg free; can be wheat, gluten & nut free

We do not usually use the recipes sent us by PR agents - because they are normally totally unsuitable. However, this one from the ‘pea council’ sounded really rather delicious.
However, those who are sensitive to wheat, gluten or nuts should be careful of the oyster and fish sauces as they often contain wheat, gluten or nuts. Provided that you can tolerate soya substitute wheat/gluten-free soya sauce or tamari.

180g / 6 1/2oz frozen peas
2tbsp vegetable oil
3 shallots peeled and chopped
1 garlic clove finely chopped
1/2 tbsp ginger finely chopped
1 dessertspoon finely chopped chilli, deseeded
300g / 10 1/2oz raw tiger prawns (shrimp), peeled
1 red pepper deseeded and cut into 5cm / 2" squares
4 tbsp oyster sauce
1 tbsp fish sauce
black pepper
1 tsp sugar
2 tbsp coriander (cilantro) chopped
(you could also season it with Seagreens’ ground seaweed!)

Blanch peas and drain well. In a wok or a frying pan, heat the oil, fry the shallots, garlic and ginger for 1 minute. Add the chilli. Stirring constantly add the prawns, then the blanched peas and the remaining ingredients. When the prawns are pink and opaque, turn onto a serving dish and serve with boiled rice or gluten/wheat-free noodles.

Serves 4 - per portion
176cals - 17g protein
17g total fat - 1g sat / 4g mono / 10 poly
12g carbohydrate - of which 6g sugar
3g fibre
1050 mg sodium / 2.6g salt

Good Source of: Vitamin B6, B12 & C

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