Name: Chilli prawns with rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 1 onion, halved and thinly sliced; 2 clove garlic, thinly sliced; 1 teaspoon green curry paste; 1 teaspoon chilli paste; 500 gram frozen raw prawns, thawed and tails left on; 100 gram snow peas, stem ends removed; 1 red chilli, thinly sliced; 1 stalk lemongrass, tough outside leaves removed and very finely chopped; finely grated zest and juice of 1 lime; 2 tablespoon coconut milk; 2 teaspoon fish sauce; 2 teaspoon soy sauce; 1 teaspoon caster sugar; To serve; 1/4 coconut thread, lightly toasted; steamed jasmine rice

Chilli prawns with rice

Filled with mouthwatering flavour, these delicious chilli prawns are exceptional served on rice and enjoyed for a tasty and easy weeknight meal

Serves 4

Prep

10M

Cook

20M

Total

30M

This recipe first appeared in Food magazine issue 85.

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Ingredients

2 tablespoon vegetable oil

1 onion, halved and thinly sliced

2 clove garlic, thinly sliced

1 teaspoon green curry paste

1 teaspoon chilli paste

500 gram frozen raw prawns, thawed and tails left on

100 gram snow peas, stem ends removed

1 red chilli, thinly sliced

1 stalk lemongrass, tough outside leaves removed and very finely chopped

finely grated zest and juice of 1 lime

2 tablespoon coconut milk

2 teaspoon fish sauce

2 teaspoon soy sauce

1 teaspoon caster sugar

To serve

1/4 coconut thread, lightly toasted

steamed jasmine rice

Method

1.Heat the oil in a wok or large frypan over a medium heat. Add the onion and garlic and cook, stirring, until the onion has softened. Add the curry paste and cook for a few seconds then stir through the chilli paste.

2.Pat the prawns with paper towels to remove excess moisture and add to the pan with the snow peas, chilli, lemongrass, lime zest and juice, coconut milk, fish sauce, soy sauce and sugar. Bring to a gentle simmer, stirring occasionally, until the prawns are just cooked.

3.Serve scattered with the toasted coconut and a side of steamed jasmine rice.

for gluten free, use gluten-free stock. PER SERVE: Energy: 338kcal, 1417kj Protein: 27g Fat: 19g Saturated fat: 7g Cholesterol: 216mg Carbohydrate: 15g Fibre: 3g Sodium: 1066mg

Note

Bernadette Hogg

Ingredients

Method

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