PREP 10 MINS
COOK 10 MINS
3tbsp sunflower oil
3 garlic cloves, peeled and sliced
5cm fresh ginger, sliced
½ tsp each chilli powder and Chinese five spice powder
5 spring onions, chopped
2 lemongrass stalks, slit lengthways and bashed
1 red pepper, deseeded and sliced
½-1 red chilli, deseeded and sliced
1tbsp tomato ketchup
450g raw king prawn tails
3-4 kaffir lime leaves (or zest of 1 lime)
165ml can coconut milk
100g bean sprouts
1tbsp Thai fish sauce
Handful Thai basil leaves
Thai sticky rice and lime halves, to serve
1. Heat the oil in a wok and fry the garlic, ginger, ground spices and spring onions for just a minute
2. Add the lemongrass, red pepper, chilli, ketchup and prawns. Stir-fry for a few mins.
3. Add the kaffir lime leaves or zest and the coconut milk and lower the heat to a simmer for 5 mins.
4. Add the bean sprouts and simmer for 1-2 mins. Take out the lemongrass. Splash in the fish sauce. Scatter with basil leaves and serve with the lime halves and rice.
Per serving: 261 calories, 16g fat (7g saturated), 7g carbs