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2 tsp coconut oil
2-3cm piece root ginger, peeled and grated
2 salad onions, chopped
1 litre vegetable stock
Juice of 1 lime
½ tbsp fish sauce
1 tbsp mirin
8 large raw prawns, shelled and deveined
1. Heat the coconut oil in a large pan over a medium heat. Add the ginger and salad onions, and cook for 2-3 minutes until softened.
2. Pour in the stock, lime juice, fish sauce and mirin. Season. Bring to the boil and simmer covered for 10 minutes.
3. Add the prawns, beansprouts and mangetout. Cook for 3-4 minutes until the prawns turn pink. Serve scattered with the herbs and sliced chilli.
Typical values per serving:
This recipe was first published in January 2017.