Prep 15 mins
Cook 10 mins
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.
- 750 g raw prawns, shelled and deveined with tail intact
- 2 tablespoons of 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
- Mix prawns in large bowl with mint, lemongrass, garlic, lemon rind, lemon juice and sambal. Cover and refrigerate for 10 minutes.
- 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.
- 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.
- 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.