Thai prawn stir-fry
Saturday - April 24, 2021 1:06 am ,
Category : RECIPES
Ingredient:
250 g (8 oz) rice noodles
3 tbsp sunflower oil
1 red pepper, halved, deseeded, and cut into thin strips
Salt
1 carrot, cut into thin strips
1 fresh green chilli, halved, deseeded, and cut into thin strips
2.5 cm (1 in) piece of fresh root ginger, peeled and cut into thin strips
1 garlic clove, crushed
2 lemongrass stalks, trimmed and sliced
500 g (1 lb) cooked peeled tiger prawns
2 tbsp white wine vinegar
2 tbsp soy sauce
Juice of ½ lime
1 tbsp sesame oil
3 tbsp chopped fresh coriander, to garnish
Method:
Put the rice noodles into a large saucepan of boiling salted water and stir to separate the noodles. Turn of the heat, cover, and leave to stand for 4 minutes. Drain well and set aside.
Heat 1 tbsp of the sunflower oil in a wok or large frying pan. Add the red pepper, carrot, chilli, ginger, spring onions, and lemongrass, and stir-fry over a high heat for 2 minutes.
Add the prawns, and stir-fry for 1 minute, then stir in the noodles.
Add the remaining sunflower oil the vinegar, soy sauce, lime juice, and sesame oil, and stir-fry for 1 minute.
Sprinkle with the chopped fresh coriander and serve at once.
Scallop stir-fry:
Substitute 500 g (1 lb) shelled scallops for the tiger prawns, cutting each scallop into two or three pieces if they are large. Stir-fry for about 2 minutes, then add the red pepper, carrot, chilli, fresh root ginger, garlic, spring onions, and lemongrass, and stir-fry for a further 2 minutes. Add the soaked and drained noodles, then continue with the recipe from the beginning of step 4.
250 g (8 oz) rice noodles
3 tbsp sunflower oil
1 red pepper, halved, deseeded, and cut into thin strips
Salt
1 carrot, cut into thin strips
1 fresh green chilli, halved, deseeded, and cut into thin strips
2.5 cm (1 in) piece of fresh root ginger, peeled and cut into thin strips
1 garlic clove, crushed
2 lemongrass stalks, trimmed and sliced
500 g (1 lb) cooked peeled tiger prawns
2 tbsp white wine vinegar
2 tbsp soy sauce
Juice of ½ lime
1 tbsp sesame oil
3 tbsp chopped fresh coriander, to garnish
Method:
Put the rice noodles into a large saucepan of boiling salted water and stir to separate the noodles. Turn of the heat, cover, and leave to stand for 4 minutes. Drain well and set aside.
Heat 1 tbsp of the sunflower oil in a wok or large frying pan. Add the red pepper, carrot, chilli, ginger, spring onions, and lemongrass, and stir-fry over a high heat for 2 minutes.
Add the prawns, and stir-fry for 1 minute, then stir in the noodles.
Add the remaining sunflower oil the vinegar, soy sauce, lime juice, and sesame oil, and stir-fry for 1 minute.
Sprinkle with the chopped fresh coriander and serve at once.
Scallop stir-fry:
Substitute 500 g (1 lb) shelled scallops for the tiger prawns, cutting each scallop into two or three pieces if they are large. Stir-fry for about 2 minutes, then add the red pepper, carrot, chilli, fresh root ginger, garlic, spring onions, and lemongrass, and stir-fry for a further 2 minutes. Add the soaked and drained noodles, then continue with the recipe from the beginning of step 4.
