Thai-Style Prawn (Shrimp) Stir-Fry
Recipe: #15588
November 03, 2014
"A refreshing prawn/shrimp stir fry from Australian BH&G Diabetic Living. They direct to leave the tails on but I always remove them, personal taste."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (764.8 g)
- Calories 729.3
- Total Fat - 18.1 g
- Saturated Fat - 8.7 g
- Cholesterol - 314.8 mg
- Sodium - 1582.1 mg
- Total Carbohydrate - 101.1 g
- Dietary Fiber - 15.4 g
- Sugars - 38.3 g
- Protein - 49 g
- Calcium - 285.3 mg
- Iron - 4 mg
- Vitamin C - 156.9 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat 1 teaspoon of the oil in a large wok on high until the wok is hot and add the prawns and stir fry for 1 minute and then add the lemongrass, chilli, garlic and ginger and stir fry for 2 minutes or until the prawns just change colour and remove from the wok and set aside.
Step 2
Heat remaining oil in the wok on medium high and add the onion, corn, broccolini, capsicum, green beans and carrot and then add the water and cook covered toss twice for 2 minutes or until the vegetables are just tender.
Step 3
Return prawn mixture to the wok and toss to combine and heat through, remove wok from the heat and toss in the basil leaves and bean sprouts.
Step 4
Divide mixture between shallow bowls to serve and accompany with the lime wedges.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the prawns, make sure to choose ones that are fresh and smell sweet.
- When selecting the vegetables, choose ones that are firm and brightly coloured.
- Substitute the olive oil in the recipe for coconut oil. The benefit of this substitution is that coconut oil has a higher smoke point than olive oil, which makes it a better choice for stir-frying. Additionally, coconut oil has a unique flavor that adds an extra layer of complexity to the dish.
- Substitute the lemongrass in the recipe for lime zest. The benefit of this substitution is that the zest of a lime will give a more intense citrus flavor than lemongrass, and it is easier to find and use than lemongrass. Additionally, the zest of a lime adds a bright, fresh flavor to the dish.
Thai Coconut Prawn Stir-Fry Heat 1 teaspoon of the oil in a large wok on high until the wok is hot and add the prawns and stir fry for 1 minute and then add the lemongrass, chilli, garlic and ginger and stir fry for 2 minutes or until the prawns just change colour and remove from the wok and set aside. Heat remaining oil in the wok on medium high and add the onion, corn, broccolini, capsicum, green beans and carrot and then add 1/2 cup of coconut milk and cook covered toss twice for 2 minutes or until the vegetables are just tender. Return prawn mixture to the wok and toss to combine and heat through, remove wok from the heat and toss in the basil leaves and bean sprouts. Divide mixture between shallow bowls to serve and accompany with the lime wedges.
Coconut Rice - A fragrant and flavorful accompaniment to the Thai-style Prawn Stir-Fry, Coconut Rice is a great way to add some sweetness and a creamy texture to the dish. The richness of the coconut milk pairs perfectly with the savory stir-fry, making it a perfect complement to the meal.
RECOMMENDED DISH: Thai-Style Green Papaya Salad - This refreshing and crunchy salad is a perfect accompaniment to the Coconut Rice and Prawn Stir-Fry. The tangy and slightly sweet flavors of the green papaya, combined with the spicy chili peppers, make it a great balance to the creamy coconut rice and savory stir-fry. The salad also adds a nice crunch and freshness to the meal.
FAQ
Q: How do I prepare the prawns?
A: Start by peeling and deveining the prawns, leaving the tails intact if desired. Then heat 1 teaspoon of oil in a large wok on high and add the prawns. Stir fry for 1 minute and then add the lemongrass, chilli, garlic and ginger. Stir fry for 2 minutes or until the prawns just change colour, then remove from the wok and set aside.
Q: What are the health benefits of eating prawns?
A: Prawns are a great source of protein, low in fat and a good source of vitamins and minerals, including selenium, iodine, zinc, phosphorus and vitamins B3 and B12. They are also rich in omega-3 fatty acids, which can help reduce inflammation and improve heart health.
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Fun facts:
The lemongrass used in this recipe is native to Southeast Asia, and is said to have been used in traditional Thai medicine for centuries to help treat indigestion and other ailments.
The combination of shrimp and vegetables in this stir-fry is said to have been popularized by celebrity chef Jamie Oliver, who has been credited with introducing the dish to the mainstream in the early 2000s.