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Sweet and Sour Mango Prawns

A twist on the classic sweet and sour dish, the fresh mangoes go brilliantly with the tangy sauce and juicy prawns.

Prep: 10 mins
Cook: 5 mins
Serves: 4
    • 2 tbsp. vegetable oil
    • 240g prawns, large raw, peeled and deveined
    • 100g baby sweetcorn, chopped into rounds
    • 100g sugar snap peas
    • 170g mango, peeled, stoned, and chopped into small chunks
    • 4 spring onions, chopped into 4cm pieces
    • 2 sachets (240g) Blue Dragon Sweet & Sour Stir Fry Sauce
    • 4 Blue Dragon Medium Egg Noodles Nests, cooked until al-dente and drained
    • 100g coriander leaves, roughly chopped
    1. Heat 1 tbsp. oil in a wok. When hot add the prawns. Stir fry until just pink, then remove and drain on absorbent paper. Set aside.
    2. Heat 1 tbsp. oil in the wok. When hot add the sweetcorn and fry for 2 minutes or until slightly brown.
    3. Then add the sugar snap peas, mango cubes and spring onion and fry for a further 30 seconds. Add a tbsp or two of water if needed.
    4. Then add the Blue Dragon Sweet & Sour stir fry sauce, prawns and Blue Dragon Medium Egg Noodles to the wok. Stir fry until warmed through.
    5. Sprinkle with chopped fresh coriander and serve.

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