This recipe first appeared in Food magazine issue 57.
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Ingredients
2 tablespoon oil
1 tablespoon sesame oil
1 teaspoon finely grated or minced ginger
200 gram shelled prawns, butterflied
1 head broccoli, cut into florets
1 small red onion, peeled and sliced into wedges
1 red capsicum, sliced into strips
1 cup chicken stock
3 tablespoon soy sauce
2 – 3 tablespoons sweet chilli sauce
1 lime, plus extra to serve
Method
1. Heat both quantities of oil in a wok or large frying pan. Add the ginger and prawns and sauté for 3-4 minutes until the prawns are just cooked and pink. Remove the prawns and ginger from the pan and set aside.
2. To the same pan, add the vegetables and stir-fry them for 2 minutes. Add the stock and soy sauce and simmer for 4-5 minutes until the vegetables are just tender.
3. Add the prawns and ginger back to the pan and heat through. Toss through the sweet chilli sauce and a squeeze of lime. Serve the stir-fry with noodles on the side and extra limes.
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