This stir-fry is full of flavour and can be served up in a matter of minutes. The dish was inspired by all the cheap and cheerful seafood places in Hong Kong that I visited, where some of the most amazing seafood was served! I was particularly taken with a garlic prawn dish I ate - the prawns were butterflied (cut in half down the middle of the spine), topped with generous amounts of butter, garlic and spring onions and steamed. My tangy chilli and garlic prawns is inspired by that memorable dish. Make sure you buy raw tiger prawns because if you buy cooked, they will be too chewy when cooked again in this dish.
Add the French beans, and mix together. When the prawns have all turned pink, season with the salt, and chile flakes, and serve immediately.
Per serving: Calories 378; Total Fat 16 grams; Saturated Fat 2 grams; Protein 23 grams; Total Carbohydrate 35 grams; Sugar: 2 grams; Fiber 11.5 grams; Cholesterol 125 milligrams; Sodium 693 milligrams;