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Spicy thai prawns

  • 4servings

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, C, P
MineralsFluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1kg green king prawns, peeled and deveined

  2. 1 long red chilli, seeded, finely diced

  3. 2 cloves garlic, crushed

  4. 2 teaspoons bottled minced lemon grass

  5. 3 tablespoons bran Oil

  6. 1/3 cup lime or lemon juice

  7. 1/4 cup rice wine or dry sherry

  8. 1 green onion, thinly sliced diagonally

  9. 1 tablespoon chopped basil leaves

  10. 1 tablespoon chopped mint leaves

  11. Lime wedges and extra basil, to serve

Instructions Jump to Ingredients ↑

  1. Place prawns, chilli, garlic and lemon grass in a bowl; add 1 tablespoon of the oil and toss well to combine. Marinate for 15 minutes.

  2. Heat a large wok or frying pan over moderately-high heat. Add remaining oil. Stir-fry prawns for 3-4 minutes until cooked, curled and pink. Transfer to a serving plate.

  3. Add juice and wine to pan; simmer until reduced by half. Stir through onion and herbs; season with salt and black pepper. Pour mixture over prawns. Garnish and serve at once.

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