THAI PRAWNS WITH PINEAPPLE & GREEN BEANS

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Thai prawns with pineapple & green beans image

This midweek stir-fry is packed with goodness from the crunchy veggies. It's flavoured with lime, Thai basil and ginger

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 12

1 tbsp vegetable oil
2 lemongrass stalks, tough outer leaves removed, the rest finely chopped
thumb-sized piece ginger , shredded
100g fresh pineapple chunks
100g green bean
100g whole cherry tomato
200g raw king prawn
small pack Thai basil leaves or regular basil leaves
4 tbsp lime juice , plus wedges to serve
2 tbsp liquid chicken stock
1 tbsp fish sauce
1 tbsp soft brown sugar

Steps:

  • Mix the sauce ingredients together in a small bowl. Set aside.
  • Heat the oil in a large wok. Sauté the lemongrass and ginger until golden. Add the pineapple, beans and cherry tomatoes, and stir-fry for 3-5 mins until the beans are just cooked. Add the prawns and the sauce. Stir-fry for another 3-5 mins until the prawns are cooked, then throw in most of the basil leaves. Serve with lime wedges and the remaining basil leaves scattered over.

Nutrition Facts : Calories 228 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 2.6 milligram of sodium

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