Serves 4

Ingredients

500g prawns, shelled with tails intact
1 bell pepper, diced
400g snow peas
4 cloves garlic, diced
1 tsp ginger, minced
¼ cup dried cranberries
2 tsp olive oil

For the sauce
3 Tbsp chili sauce
3 Tbsp tomato sauce
3 Tbsp oyster sauce
2 Tbsp cranberry sauce
2 tsp soy sauce
¾ cup water
2 tsp cornflour

METHOD

In a small bowl, mix all the sauce ingredients, including the cornflour. Stir well and set aside. Heat olive oil in a large wok over high heat. Add garlic and ginger and sauté for 30 seconds until fragrant.

Add prawns and stir-fry on high heat for 2–3 minutes until they turn pink and are just cooked through. Remove and set aside. In the same pan, add the bell pepper and snow peas. Stir-fry for 2 minutes until slightly tender but still crisp. Return the prawns to the pan. Add the dried cranberries and toss well. Pour in the prepared sauce. Stir continuously on high heat for 1–2 minutes until the sauce thickens and coats all the ingredients. Remove from heat and serve immediately with steamed rice or noodles.