Lemongrass Prawn Stirfry with Coconut Lime sauce

Ingredients

• Stir-Fry: 200g prawns (peeled and deveined, tails can be left if desired)
• 2 tbsp vegetable oil
• 2 tbsp Valcom lemongrass
• 2 garlic cloves, minced
• 1 small red chilli, finely chopped
• 1 small red bell pepper, thinly sliced
• 1 cup sugar snap peas
• Coconut-Lime Sauce: 1/2 cup coconut milk
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp lime zest
• 1 tsp honey
• 2 tsp arrowroot + 1 tbsp water to make slurry
• Optional Garnish: Coriander leaves, Toasted coconut flakes and Lime wedges

Method

1. Prepare the sauce in a small bowl, whisk together coconut milk, fish sauce, lime juice, lime zest, and honey along with slurry. Set aside.
2. Heat 1 tbsp of oil in a large frypan or wok over medium-high heat.Add the prawns and cook for 2-3 minutes until pink and cooked through. Remove and set aside.
3. In the same pan, heat the remaining oil. Add lemongrass, garlic, and chili, and stir-fry for 30 seconds until fragrant.
4. Add in the red bell pepper and sugar snap peas. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
5. Return the cooked prawns to the pan. Pour in the coconut-lime sauce and toss everything together for 1-2 minutes to combine flavours and thicken a little.
6. Divide between 2 bowls and garnish with fresh coriander, toasted coconut flakes and extra lime wedges. Serve over your choice of noodles or rice

Product used in recipe

• VALCOM - VALCOM LEMON GRASS