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Spicy Vietnamese lemongrass prawns with pak choy
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Spicy Lemongrass Vietnamese 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 lime juice, fish sauce, and sugar in a small bowl, stirring until the sugar dissolves.
  • Heat a large wok with a light coating of oil over high heat. Quickly stir-fry the prawns in two batches for 2 minutes, or until they curl and change color. Plate and serve.
  • Heat the wok coated with oil over high heat. Stir-fry lemongrass, garlic, ginger, and chili for 30 seconds until fragrant. Toss in the capsicum and sugar snap peas, stir-fry for 1-2 minutes. Add pak choy and stir-fry for another minute until just wilted. Add prawns back to the wok with the lime juice mixture. Stir-fry until thoroughly combined and heated through.
  • Plate the stir-fry and rice into individual serving bowls and garnish with fresh coriander.

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