Thai Prawn Ginger Spring Onion Stir Fry Food

THAI-STYLE PRAWN (SHRIMP) STIR-FRY

Thai-Style Prawn (Shrimp) Stir-Fry image

A refreshing prawn/shrimp stir fry from Australian BH&G Diabetic Living. They direct to leave the tails on but I always remove them, personal taste.

Provided by ImPat

Categories One Dish Meal

Time 35m

Yield 4 light meals, 4 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 teaspoons olive oil
1 kg prawns (green or raw peeled deveined tails intact)
2 lemongrass (stalks white part only finely chopped)
1 chili (small red thinly sliced)
2 garlic cloves (thinly sliced)
4 cm ginger (fresh peeled finely grated)
1 brown onion (large cut into wedges)
120 g baby corn (packet halved lengthways)
1 bunch Broccolini (cut into 4cm pieces or 200 grams broccoli cut into florets)
1 red capsicum (large chopped)
250 g green beans (trimmed halved diagonally)
2 carrots (large halved lengthways thinly sliced diagonally)
2 tablespoons water
1 bunch basil (leaved picked)
1 1/2 cups bean sprouts
lime wedge (to serve)

Steps:

Heat 1 teaspoon of the oil in a large wok on high until the wok is hot and add the prawns and stir fry for 1 minute and then add the lemongrass, chilli, garlic and ginger and stir fry for 2 minutes or until the prawns just change colour and remove from the wok and set aside.
Heat remaining oil in the wok on medium high and add the onion, corn, broccolini, capsicum, green beans and carrot and then add the water and cook covered toss twice for 2 minutes or until the vegetables are just tender.
Return prawn mixture to the wok and toss to combine and heat through, remove wok from the heat and toss in the basil leaves and bean sprouts.
Divide mixture between shallow bowls to serve and accompany with the lime wedges.

Nutrition Facts : Calories 274.1, Fat 4.9, SaturatedFat 0.6, Cholesterol 315, Sodium 1445.1, Carbohydrate 20.1, Fiber 4.8, Sugar 8.3, Protein 37.9

FRAGRANT THAI PRAWNS

Fragrant Thai prawns image

Add subtle Thai flavours to seafood in Curtis Stone's prawn recipe

Provided by Curtis Stone

Categories Dinner, Main course, Starter

Time 1h30m

Number Of Ingredients 10

Ingredients

20 raw king prawns
1 small shallot , finely chopped
4 garlic cloves , finely chopped
1 fresh red chilli , halved, seeded and finely chopped
2.5cm piece of fresh root ginger , peeled and finely chopped
1 stem of lemongrass , tough outer leaves removed, finely chopped
a good handful of fresh mint leaves, finely chopped
a good handful of fresh coriander leaves, finely chopped
100ml/3½ fl oz olive oil
grated zest and juice of 1 lime

Steps:

Tip all the chopped ingredients into a bowl, add the olive oil along with the lime zest and juice and mix well. Set aside for 30 minutes to allow the flavours to mingle.
To make fragrant Thai prawns, remove heads and peel shells from 20 raw king prawns but leave tail sections on. Toss in the marinade and cook on a really hot barbecue for 45 seconds on each side until they turn from grey-blue to pink.

Nutrition Facts : Calories 137 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Protein 16 grams protein, Sodium 0.42 milligram of sodium

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