adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spicy Vietnamese lemongrass prawns with pak choy
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Vietnamese lemongrass prawns with pak choy and steamed rice.
Ingredients:
  • 31.50 gm lime juice
  • 18.30 gm fish sauce
  • 4.00 gm brown sugar
  • 500g peeled green prawns, tails intact
  • 1 stem lemongrass, pale section only, finely chopped
  • 2 tsp ginger, finely grated
  • 1 long red chilli, seeded, finely chopped
  • 1 red capsicum, seeded, thinly sliced
  • 150g sugar snap peas, trimmed
  • 2 bunches pak choy, trimmed, cut into 6cm lengths
  • 400.00 gm steamed basmati or jasmine rice
  • Coriander leaves, to serve
Instructions:
  • Combine the lime juice, fish sauce, and sugar in a small bowl, stirring until the sugar completely dissolves.
  • Heat a large wok over high heat and spray with oil. Stir-fry prawns in 2 batches for 2 minutes until they curl and change color. Transfer to a plate.
  • Coat the wok with oil and heat on high. Sauté lemongrass, garlic, ginger, and chili for 30 seconds until fragrant. Toss in capsicum and sugar snap peas, stir-fry for 1-2 minutes. Add pak choy and stir-fry for another 1-2 minutes until wilted. Put prawns back in with lime juice mixture, stir well, and heat through.
  • Ladle the delicious stir-fry and fluffy rice into individual serving bowls, then sprinkle with fresh coriander for a burst of flavor and color.

Similar Recipes