PRAWN AND SALMON STIR FRY WITH LEMON GRASS AND MINT

Prawn and Salmon Stir Fry With Lemon Grass and Mint image

Provided by The Flying Chef

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Previous Next

700 g salmon fillets, skinned and cut into cubes
400 g green prawns (I buy them already shelled you may want to up the weight if you are buying them with shell on.)
2 1/2 tablespoons of fresh mint
2 tablespoons fresh lemongrass, finely chopped (2 Teaspoons if you use a paste)
3 -4 garlic cloves, crushed
1 teaspoon grated lemon rind
1 lemon, juice of
2 teaspoons sambal oelek
3 tablespoons peanut oil, divided use
1 medium carrot, slice carrot into ribbons using a vegetable peeler (about 150g)
100 g snow peas, sliced into thin strips
200 g bean sprouts
1 tablespoon fresh coriander, finely chopped
2 tablespoons rice vinegar
2 teaspoons brown sugar
1 teaspoon soy sauce

Steps:

Combine Prawns and salmon in a large bowl with mint, lemon grass, garlic, rind, juice and sambal, cover, refrigerate 10 Min's.
In a screw top jar add vinegar, sugar, soy sauce and 2 tablespoons peanut oil, shake well.
Heat 1 Tablespoon peanut oil in a wok add prawns and cook for a couple Min's, stirring, add Salmon and stir fry 3 Min's more. Remove from pan.
Add a touch more oil and add carrot and snow peas stir-fry 1 Minute, stirring continuously, Return prawn mixture along with bean sprouts, coriander and combine oil, vinegar, sugar and soy, stir, cover a couple of minutes until vegetables are just tender and fish is cooked through.
I served as is, if you serve this with rice or noodles I would probably lower weight amounts of fish and slightly adjust on veg.

Nutrition Facts : Calories 434.7, Fat 19.1, SaturatedFat 3.3, Cholesterol 206.5, Sodium 798.1, Carbohydrate 12.2, Fiber 2.4, Sugar 6.4, Protein 52.4