Name: Ponzu prawns with green onions and spinach
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram medium king prawns, uncooked; 1/3 cup (80ml) japanese soy sauce; 2 tablespoon fish sauce; 1/4 cup (60ml) lime juice; 2 tablespoon mirin; 2 tablespoon grated palm sugar; 2 tablespoon peanut oil; 250 gram silver beet, trimmed, shredded finely; 1 small yellow capsicum (150g), sliced thinly; 2 sheets nori, shredded finely; 1 lime, cut into wedges

Ingredients

1 kilogram medium king prawns, uncooked

1/3 cup (80ml) japanese soy sauce

2 tablespoon fish sauce

1/4 cup (60ml) lime juice

2 tablespoon mirin

2 tablespoon grated palm sugar

2 tablespoon peanut oil

250 gram silver beet, trimmed, shredded finely

1 small yellow capsicum (150g), sliced thinly

2 sheets nori, shredded finely

1 lime, cut into wedges

Method

1.Shell and devein prawns leaving heads and tails intact.

2.Combine prawns, sauces, juice, mirin and sugar in large bowl. Drain prawns; reserve ¼ cup marinade.

3.Heat half the oil in wok; stir-fry prawns, in batches, until changed in colour. Remove from wok.

4.Heat remaining oil in wok; stir-fry silver beet and capsicum until vegetables are tender. Return prawns to wok with reserved marinade and half the nori; stir-fry until mixture boils, season to taste. Serve sprinkled with remaining nori; accompany with lime.

Use sharp scissors to finely shred the nori. Prawn mixture can be marinated for a few hours or overnight in the fridge.
Note

Woman's Weekly Food

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Ingredients

Method

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