Recipe: Perfect Prawns

Image source: Contributed

Tin Can Bay Prawn, Pineapple and Ginger Stir Fry

Serves 4


• 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.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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