Prawns with Lemon Grass and Mint


  • 750g medium green prawns
  • 2 tbsp. chopped fresh mint leaves
  • 2 tbsp. finely chopped fresh lemongrass
  • 2 cloves garlic, crushed
  • 1 tsp. finely grated lemon rind
  • 2 tbsp. lemon juice
  • 2 tsp. sambal oelek
  • ¼ cup peanut oil
  • 1 medium carrot
  • 100g snow peas, sliced
  • 1 tbsp. brown vinegar
  • 1 tsp. brown sugar
  • 1 tsp. soy sauce


  1. Shell and devein prawns, leaving tails intact.
  2. Combine prawns in a large bowl with mint, lemongrass, garlic, rind, juice and sambal, cover and refrigerate 10 minutes.
  3. Heat 1 tbsp. of the oil in a wok or large frying pan.
  4. Stir-fry prawn mixture, in batches, until prawns are changed in colour.
  5. Using a vegetable peeler, slice the carrot into thin ribbons.
  6. Add snow peas and carrot strips to the same wok; stir-fry, tossing until just tender.
  7. Return prawn mixture to wok; stir-fry, tossing with vegetables until combined.

To serve; drizzle combined remaining oil, vinegar, sugar and soy sauce over prawn mixture.

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