Lemongrass Prawn Stir-Fry

Prep & Cook

15 Minutes

Serves

Difficulty

Hard

Ingredients

3 tbsp vegetable oil, divided

2 lemongrass stalks, pale part only, coarsely chopped

3 garlic cloves, peeled

3–4cm fresh ginger, peeled

1 kaffir lime leaf (optional)

1 Thai bird’s eye chilli

3 green onions (white and green parts separated), green parts thinly sliced

650g peeled jumbo prawns

225g snow peas, trimmed, strings removed

1½ tbsp fish sauce

½ cup fresh basil leaves (preferably Thai basil), coarsely chopped

½ cup fresh coriander leaves, coarsely chopped

3 cups freshly steamed jasmine rice, for serving

Cook Along With Curtis

Method

In the Duraprès Prep Master Mini food processor (twin blade attachment), blend 2 tbsp of oil with the lemongrass, garlic, ginger, kaffir lime leaf (if using), chilli, and the white parts of the green onions until finely chopped.

Heat a 30cm sauté or frying pan on the Inducto Go portable induction cooktop over medium heat. Add the remaining 1 tbsp of oil. Add the lemongrass mixture and cook, stirring, for about 3 minutes, or until lightly browned. Add the prawns and cook, stirring frequently, for 5 minutes, or until prawns are just cooked through.

Add the snow peas and fish sauce and cook for 1 minute, or until the peas are crisp-tender. Remove from heat and stir in the basil, coriander, and the green parts of the onions.

Serve with the steamed jasmine rice.

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