Prawns With Lemongrass and Mint |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These delicious prawns are from the Australian Women's Weekly. They are quick and have all the fresh flavours that I love in Thai food. I mix the drizzle ingredients together and pour them into the wok at the end but feel free to interpret the recipe as you choose. Ingredients:
750 g raw prawns, shelled and deveined with tail intact |
2 tablespoons fresh mint, chopped |
2 tablespoons lemongrass, finely chopped |
2 garlic cloves, crushed |
1 teaspoon lemon rind, finely grated |
2 tablespoons lemon juice |
2 teaspoons sambal oelek |
60 ml peanut oil |
1 medium carrot |
100 g snow peas, sliced |
1 tablespoon malt vinegar |
1 teaspoon brown sugar |
1 teaspoon soy sauce |
Directions:
1. Mix prawns in large bowl with mint, lemongrass, garlic, lemon rind, lemon juice and sambal. Cover and refrigerate for 10 minutes.
2. Heat 1 tbsp of the oil in a wok or large frying pan and fry the prawn mixture until the prawns turn pink. Do this in two batches if you need to. Remove to a plate.
3. Using a vegetable peeler, slice the carrot into thin ribbons. Add the snow peas and carrot strips to the wok. Stir fry until just tender, but still with some bite.
4. Return the prawn mixture to the wok, tossing them with the vegetables until combined. To serve, drizzle remaining oil, vinegar, sugar and soy sauce over the prawn mixture.
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