Ingredients
- 350 g (12 oz) raw prawns (uncooked shrimp), peeled and deveined
- 1 tablespoon sesame oil
- 1½ tablespoons soy sauce
- 1 tablespoon sunflower oil
- 1 long red chilli, seeded and finely chopped
- 1 clove garlic, crushed
- 1 stem lemongrass, white part only, finely chopped
- 2 teaspoons grated fresh ginger
- 1 teaspoon soft brown sugar
- 1 tablespoon sesame seeds
- 2 tablespoons chopped fresh coriander (cilantro) leaves
- quick noodles, to serve
- sweet chilli sauce, to serve
Preparation
- Put the prawns in a bowl with the sesame oil and soy sauce, and toss to coat.
- Tip into a sieve placed over another bowl to catch the marinade (there will not be much).
- Heat the sunflower oil in a wok or large non–stick frying pan over high heat, swirling to coat the base and side.
- Add the prawns and stir–fry for 1½ minutes.
- Add the chilli, garlic, lemongrass and ginger and stir–fry for a further 1 minute longer, or until the prawns just start to turn pink.
- Remove the wok from the heat and stir in the reserved marinade, sugar, sesame seeds and coriander.
- Serve with the quick noodles and sweet chilli sauce on the side.
Serves 4
Preparation: 15 minutes
Cooking: 5 minutes
Source: Low Fat No Fat Asian Cooking
Click here for more cookbooks...
