Recipe: Perfect Prawns
Tin Can Bay Prawn, Pineapple and Ginger Stir Fry
• 1 kg Tin Can Bay prawns, peeled and deveined
• 1 pineapple, peeled and diced
• 1 bunch bok choy, roughly chopped
• 2 tbs sesame oil
• 2 cloves garlic. sliced
• 1 tbs fresh ginger, grated
• 2 kaffir lime leaves, julienned
• 2 tsp sambal oelek
• 1 cup sliced shallots
• 1/2 cup fresh coriander
• ½ cup Vietnamese mint
• 1 red chilli, julienned
• 1 tbs palm sugar
• 75ml fish sauce
• 50ml lime juice
• Steamed jasmine rice to serve
Sautè the prawns in 1 teaspoon of sesame oil for 1 minute on each side. Transfer to a bowl and return the pan to the heat. Add remaining sesame oil and fry the garlic, ginger, lime leaves, sambal oelek over a high heat for 1 minute.
Add the diced pineapple and cook for 2 minutes, stirring constantly. Add the bok choy, fish sauce. palm sugar and lime juice and bring to the boil. Return the prawns to the pan and stir through.
Serve the stir-fry with steamed jasmine rice, and garnish with coriander, Vietnamese mint and julienned chilli.