Prawn, ginger and lemongrass stir-fry

Name: Prawn, ginger and lemongrass stir-fry
Cook time: 30 min
Yield: 4
Ingredients: 3-4 tbsp vegetable oil; 2 tbsp finely sliced or grated fresh ginger; 1 tbsp finely chopped lemongrass; 1 large brown onion, finely sliced; 2 garlic cloves, finely sliced; 500g peeled green prawns; 2 tbsp fish sauce; 2 tbsp palm sugar; 1 tbsp water; 3 handfuls thai or sweet basil

Jeremy and Jane Strode

Updated October 6, 2016,first published October 19, 2011

Prawn ginger and lemongrass stir-fry.Natalie Boog

Time:< 30 minsServes:4

A simple and healthy stir-fry that allows the fragrant ginger, lemongrass and thai basil to shine

Ingredients

3-4 tbsp vegetable oil
2 tbsp finely sliced or grated fresh ginger
1 tbsp finely chopped lemongrass
1 large brown onion, finely sliced
2 garlic cloves, finely sliced
500g peeled green prawns
2 tbsp fish sauce
2 tbsp palm sugar
1 tbsp water
3 handfuls thai or sweet basil

Method

Heat oil in a wok. Once oil is shimmering add ginger, lemon grass, onion and garlic and fry on high for 2-3 minutes.
Add prawns and fry for 2 minutes.
Add fish sauce, palm sugar and water and simmer for 1 minute.
Remove from heat, toss through basil and serve with rice or noodles.

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