About this recipe:For a really special supper that's simplicity itself, this oriental-style platter of prawns in a fragrant lemongrass sauce is hard to beat. Serve with prawn crackers or quick-cook noodles and vegetables. Delicious!
40 peeled raw tiger prawns, about 350g in total, thawed if frozen
1 tbsp toasted sesame oil
11/2 tbsp dark soy sauce
1 tbsp sunflower oil
1 large medium-hot red chilli, seeded and finely chopped
1 garlic clove, crushed
1 lemongrass stalk, outer leaves removed and the core finely chopped
2 tsp ginger purée or grated fresh root ginger
1 tsp light soft brown sugar
1 tbsp sesame seeds
2 tbsp chopped fresh coriander
sweet chilli dipping sauce, to serve
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Method Prep:10min › Cook:3min › Ready in:13min
Pat the prawns dry on kitchen paper, then put them in a bowl with the sesame oil and soy sauce, and toss together to coat. Tip them into a sieve placed over another bowl to catch the marinade (there will not be much).
Heat a wok or large nonstick frying pan until very hot, then add the sunflower oil and swirl to coat the base of the pan. Add the prawns and stir-fry for 1 1/2 minutes.
Add the chilli, garlic, lemongrass and ginger to the pan and stir-fry for a further 30-60 seconds or until the prawns have turned pink and are just cooked through (take care not to overcook or they will be tough). Remove from the heat and stir in the reserved marinade, the sugar, sesame seeds and coriander. Serve with sweet chilli dipping sauce.
Instead of all the oils and flavourings, use 2 tbsp sunflower oil and cook 2 tbsp Thai red curry paste in it for 30 seconds, stirring, before adding the prawns. Stir-fry for 1 1/2 minutes, as step 2, then stir in 2 tbsp coconut milk. Cook for a further 30-60 seconds or until the prawns are cooked.
Quick-cook noodles and vegetables Heat 1 tbsp sunflower oil in a large nonstick pan over a medium heat. Add 100g whole baby corn and 1 sliced red pepper or 100g whole baby button mushrooms and cook for 2-3 minutes or until lightly coloured. Crush 1 garlic clove into the pan and stir for a few more seconds, then pour in 500ml vegetable stock. Add 225g fine egg noodles. Cover and cook for 2 minutes, then stir in 100g shredded pak choi. Cook for a further minute or until everything is tender.