When my wife and I were on holiday recently in Gran Canaria we had an unusual combination of chicken and prawns in a green pepper sauce. We both really enjoyed the sauce, It was spicy enough for me, I like a lot of chilli and pepper, but not too hot.
It was in a little family-run restaurant with a menu of home-style cooking of local produce. The meals were simple but so tasty and very affordable compared to the tourist hotspots.
Of course, when we got home I wanted to recreate the chicken and prawns for myself. In Spain green pepper sauce is widely available but not so here in the UK. I bring back 10 packets every time but you can get them from eBay or make some sauce from scratch here.
To do the dish credit you need proper prawns, not the tiny shrimps that are passed off in prawn cocktails in some restaurants. Raw tiger prawns from your fishmonger will do perfectly.
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Stir-Fried Chicken and Prawns in Green Pepper Sauce
Equipment
- (affiliate link)Wok
Ingredients
- 1 Large chicken breast or 2 small
- 1 Red chilli halved and de-seeded
- 6 Large raw prawns shelled and cleaned
- 100 g Penne pasta
- 1 tbsp Rape seed oil
- 1 tbsp Toasted sesame oil
- 200 ml Green pepper sauce
Instructions
- Cut the chicken breast(s) horizontally into 4-5mm slices. Cut the slices into thin strips.
- Slice the halved chilli into thin strips.
- Cook the pasta according to the packet's instructions until al dente.
- While the pasta is cooking, heat a wok or large non-stick pan until smoking. Add the oil then the chicken strips and cook stirring constantly until any water has evaporated.
- Add the prawns, chilli strips and sesame oil and cook until the chicken starts to slightly brown and the prawns are cooked through.
- Add the cooked pasta and stir well for a minute or so.
- Add the pepper sauce and reduce stirring all the time until you get the consistency you like.
- Serve immediately.
Notes
Nutrition
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