Stir fried Prawns with Pak Choi

225g (8oz) pak choi or Chinese mustard cabbage
30ml (2tbsp) vegetable oil
2 garlic cloves, peeled and thinly sliced
1 stem lemon grass, cut in half and bruised
2 kaffir lime leaves, torn into small pieces
1 small red onion, thinly sliced
1 hot red chilli, de-seeded and thinly sliced
4cm (11⁄2in) piece fresh root ginger, peeled and cut into long thin shreds
15ml (1 level tbsp) coriander seeds, lightly crushed
450g (1lb) large raw prawns, peeled and de-veined (see Cook’s Tip, below)
175g (6oz) mangetout, halved diagonally
30ml (2tbsp) Thai fish sauce (nam pla)
Juice of 1 lime, or to taste
Fried sliced red chilli, de-seeded, to garnish

This stir fry dish is loaded with plenty of Thai flavours

In short	Preparation time: 30 mins Cooking time: 6 mins Total time: 36 mins Serves: 4 people Course: Main
Nutrition (per portion)	160 calories 8g fat (1g saturates) 9g carbs

Method

1 Trim the pak choi or Chinese mustard cabbage, discarding damaged or discoloured leaves. Tear leaves into manageable sized pieces.

2 Heat the oil in a wok or large frying pan. Add the garlic, lemon grass, lime leaves, onion, chilli, ginger and coriander, and stir fry for 2min. Add the prawns, mangetout and pak choi or Chinese mustard cabbage and stir fry until the vegetables are cooked but still crisp and the prawns are pink and opaque, about 2–3min.

3 Add the Thai fish sauce and lime juice, and heat through for 1min. Discard lemon grass. Serve immediately while the vegetables are crisp. Garnish with sliced red chilli.

COOK’S TIP

If using cooked prawns instead of raw, add with the lime juice and heat for 1min at step 3.

Good Housekeeping | main course | prawn | stir-fries | thai & malay food

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