• 225g peeled prawns or shrimps
  • 1 sliced red onion
  • 300g snap peas (top and tailed), bean sprouts and baby corn, halved
  • 1 ripe mango, peeled and sliced (out of season, substitute with canned mango, drained, or dried mango simmered in water until soft)
  • 1 tablespoon sesame oil
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 1 teaspoon cornflour.
  • Basil to garnish


  1. Heat the oil in a wok or large frying pan.
  2. Stir-fry the onion and ginger for 2-3 minutes until just tender.
  3. Add the snap peas and prawns and stir-fry for a minute.
  4. Add the mango, sherry and soy sauce, and fry for a minute.
  5. Mix the cornflour with 1 tablespoon of water and add to the pan.
  6. Cooking for a further 1-2 minutes stirring until the sauce thickens.
  7. Garnish with basil leaves and serve immediately with rice noodles.