Spicy thai prawns

Spicy thai prawns

Ingredients

  • 1kg green king prawns, peeled and deveined
  • 1 long red chilli, seeded, finely diced
  • 2 cloves garlic, crushed
  • 2 teaspoons bottled minced lemon grass
  • 3 tablespoons bran Oil
  • 1⁄3 cup lime or lemon juice
  • 1⁄4 cup rice wine or dry sherry
  • 1 green onion, thinly sliced diagonally
  • 1 tablespoon chopped basil leaves
  • 1 tablespoon chopped mint leaves
  • Lime wedges and extra basil, to serve (optional)

Preparation method

1. Place prawns, chilli, garlic and lemon grass in a bowl; add 1 tablespoon of the oil and toss well to combine. Marinate for 15 minutes.

2. Heat a large wok or frying pan over moderately-high heat. Add remaining oil. Stir-fry prawns for 3-4 minutes until cooked, curled and pink. Transfer to a serving plate.

3. Add juice and wine to pan; simmer until reduced by half. Stir through onion and herbs; season with salt and black pepper. Pour mixture over prawns. Garnish and serve at once.
Leave tail shells intact when serving prawns as finger food; remove if serving with a fork. Serve with crusty bread.  

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