THAI PRAWNS WITH PINEAPPLE & GREEN BEANS

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

Time 25m

Number Of Ingredients 12

Ingredients

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