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