Chilli and Basil Prawn Stir Fry

 Chilli Basil Prawn Stir Fry

Serves 4 (easily halved)

This recipe has had a bit of a revamp and it’s even fresher and more fabulous than ever. The list of ingredients is short but perfectly formed, resulting in a stir fry that is as fast as it is flavoursome. We revisited this recipe when my neighbour gave me a massive load of lovely limes, and the lime in the sauce really makes these prawns pop.

Alternatively if you want a shellfish free option, swap the prawns for some cubed firm fish fillets, but do make sure the fillets are firm unless you are looking for a flaked fish stir fry!

If you’re looking a dinner dish that’s quick, easy, healthy and totally delish, then this is it!

What’s your favourite stir fry? Which do you prefer lemon or lime?

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1 tablespoon vegetable oil

4 large red chillies, seeded and sliced

2 teaspoons grated ginger

1kg peeled raw prawns

2 tablespoons fish sauce

1 tablespoon brown sugar

2 tablespoons lime or lemon juice

handful of small basil leaves

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How to

  1. Heat a frying pan or wok over a high heat. Add the oil, chillies and ginger and cook for 1 minute.
  2. Add the prawns and cook for 1 minute or until sealed.
  3. Combine the fish sauce, sugar and lime or lemon juice and pour over the prawns.
  4. Cook stirring, for 3 minutes or until the prawns are just cooked through.
  5. Stir through the basil  and serve with steamed greens and rice.

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