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Vietnamese-style prawn & bean stir-fry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients:
  • 80ml (1/3 cup) chicken style liquid stock
  • 60ml (1/4 cup) fresh lime juice
  • 12.00 gm brown sugar
  • 2-3 small fresh red chillies, halved, deseeded, finely chopped
  • 13.80 gm light olive oil
  • 16 green king prawns, peeled leaving tails intact, deveined
  • 1 large brown onion, halved, thinly sliced
  • 2 large garlic cloves, finely chopped
  • 150g green beans, topped, halved
  • 150g Italian flat beans, topped, halved
  • 100g butter beans, topped, halved
  • 1 bunch snake beans, cut into 5cm lengths
  • 82.50 ml firmly packed fresh coriander leaves
  • Baguette (French breadstick), to serve
Instructions:
  • In a screw-top jar, mix together the stock, lime juice, fish sauce, sugar, and chili. Shake vigorously until the sugar dissolves, then set aside.
  • In a wok over medium heat, warm 1 teaspoon of oil. Sauté the prawns for 2 minutes until they just turn pink. Place them on a plate and set aside.
  • Heat the remaining oil in the wok over medium-high heat. Sauté onion for 4 minutes until browned. Toss in garlic and all the beans, stir-fry over high heat for 4 minutes until beans are tender-crisp. Pour in lime dressing, stir until combined. Add prawns and coriander, toss until heated through. Serve the stir-fry in bowls with baguette.

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