Thai prawns with pineapple & green beans

 

Thai prawns with pineapple & green beans

 

This midweek stir-fry is packed with goodness from the crunchy veggies. It's flavoured with lime, Thai basil and ginger

Ingredients

·         1 tbsp vegetable oil

·         2 lemongrass stalks, tough outer leaves removed, the rest finely chopped

·         thumb-sized piece ginger , shredded

·         100g fresh pineapple chunks

·         100g green bean

·         100g whole cherry tomato

·         200g raw king prawn

·         small pack Thai basil leaves or regular basil leaves

 

For the sauce

·         4 tbsp lime juice , plus wedges to serve

·         2 tbsp liquid chicken stock

·         1 tbsp fish sauce

·         1 tbsp soft brown sugar

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Method

·         STEP 1

Mix the sauce ingredients together in a small bowl. Set aside.

·         STEP 2

Heat the oil in a large wok. Sauté the lemongrass and ginger until golden. Add the pineapple, beans and cherry tomatoes, and stir-fry for 3-5 mins until the beans are just cooked. Add the prawns and the sauce. Stir-fry for another 3-5 mins until the prawns are cooked, then throw in most of the basil leaves. Serve with lime wedges and the remaining basil leaves scattered over.