These prawns are full of Thai flavour with kaffir lime leaves, lemongrass, lime and fish sauce, and you can get them on the table faster than Thai takeaway.
Thinly sliced chicken can be used instead of, or as well as, the prawns if you prefer. You can also use soya sauce instead of the fish sauce. It is important to taste, taste, taste and add more acidity (lime), heat (chilli), sweetness (sweet chilli) and saltiness (fish/soy sauce) as you like to create a harmonious balance of flavour.
I love having this with coconut rice – there’s a recipe for it below.
- sweet chilli sauce 1 ½ tablespoons
- fish sauce or soy sauce 2 teaspoons (GF if required)
- lime juice of 1 large
- sesame oil 1 teaspoon
- oil 1 tablespoon
- garlic 2 cloves, chopped
- kaffir lime leaves 2, finely shredded
- lemongrass 1 stalk, finely chopped
- red or green chilli 1, chopped
- snow peas 150g
- prawns (shrimp) 3 dozen raw, shelled with tails left on, thawed
- basil small handful
- coriander (cilantro) small handful
- plain steamed rice or coconut rice*
- cucumber sliced
- tomato sliced
- Mix sweet chilli sauce, fish sauce, lime juice and sesame oil together and set aside.
- Heat oil in a wok or large fry pan on high heat. Add garlic, kaffir lime leaves, lemongrass, chilli, snow peas and prawns and stir-fry for 2 minutes, before adding sweet chilli mixture.
- Toss everything in the fry pan or wok together for a further 1-2 minutes until prawns are just cooked and everything is hot through.
- Lightly toss through herbs just before serving.
- Serve with plain steamed rice or coconut rice, and slices of fresh cucumber and tomato.
- *To make coconut rice: cook rice as you would normally in a mixture of half coconut milk, half water, a pinch of salt and 1 inch of sliced ginger. Discard ginger after rice is cooked.