Fresh lemongrass, spicy chili and tangy lime: this Thai prawn stir-fry has everything a good stir-fry needs. Quick to prepare, full of flavour and perfect for a weeknight dinner or as a showstopper for an Asian-themed meal.
Let's get started!
- In a small bowl, mix together the fish sauce, soy sauce, brown sugar and lime juice to make a sauce. Set aside.
- Heat the oil in your wok over high heat until it is almost smoking.
- Add the garlic, ginger and lemongrass and stir-fry for 30 seconds until fragrant.
- Add the green beans and pepper and stir-fry for 2 to 3 minutes until they are just tender.
- Push the vegetables to the side of the wok, add the prawns to the hot base and fry for 2 to 3 minutes until they are pink and cooked.
- Add the chili and sauce, toss everything together well and simmer for 1 minute.
- Divide between 4 plates, top with coriander (if you like it) and peanuts and serve immediately. Feeling hungrier? Serve with some fragrant jasmine rice.
Enjoy!
Tip
No lemongrass at home? Replace it with the finely grated zest of a lime for a similar fresh touch.
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