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Categories:
prawns mint garlic lemon rind lemon juice sambal oelek peanut oil carrot snow peas malt vinegar brown sugar soy sauce
Viewed: 84 - Published at: a year agoIngredients
- 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
Method
- 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.
