Prawn, Chilli & Lime Stir-fry
Donal's Notes
This is one of those dishes where preparation is everything. Get all the ingredients chopped and ready to go before you start cooking. It’s done in a flash and to get that perfect balance of flavour you don’t want anything overcooking, particularly the garlic.
To serve:
Instructions
Add the flat rice noodles to a pot of boiling water. Cook for 4 minutes. Drain and then rinse in cold water to stop them cooking further.
Now to do the veg prep. Peel and slice the shallots. Deseed and finely chop the red chilli. Peel and grate the ginger. Peel and finely chop the garlic.
Slice the mangetout in half. Trim the tenderstem broccoli into 3’s.
Heat the sesame oil in a large saucepan or wok over a high heat. Add the raw king prawns and cook until pink, about 5 minutes. Remove from the pan and set aside.
Return the pan to a high heat and add a splash more sesame oil. Add the shallots and fry for a minute before adding the chilli, ginger, garlic. Fry until all is aromatic and soft and add the vegetables.
Stir fry for 4-5 minutes until the vegetables have softened. Stir through the salt, caster sugar, fish sauce and lime juice and zest. Gently warm everything through and return the prawns to the pan along with a handful of torn basil. Stir to combine.
Warm the noodles by pouring a hot kettle of water over them and add to the pan with the stir fry prawns, tossing to combine. Serve with an extra squeeze of fresh lime.
