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!
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.