Stir–fried prawns with Chilli & Basil
SERVES 4 SUPER EASY
This is a version of a classic Thai dish, which would normally be served with sticky fragrant rice. It would taste great with any variety of rice, or even pasta, so do which ever you prefer. If you can get Thai basil, then use it, it has a wonderful mystical liquorice scent which suits this dish perfectly.
400 g. king prawns, raw
1/2 red pepper, sliced
1/2 yellow pepper, sliced
75 ml. vegetable oil
4 Tbsp. shredded basil leaves
2 cloves garlic, finely chopped
2 small green chillies, seeded and finely chopped
2 large ripe tomatoes, peeled, seeded and diced
3 spring onions, finely sliced
2 Tbsp. fish sauce
1 Tbsp. fresh lemon juice
salt and pepper
Shell the prawns, leaving the tails on in you prefer for presentation.
Heat the oil in a wok, or large heavy frypan over high heat until almost smoking. Add the chillies and garlic, and fry until the garlic has turned a light brown. (only about 30 seconds) Then add the prawns. Cook for one minute. Add the sliced peppers, and cook for another minute. Now add the tomato dice, basil, fish sauce, and lemon juice. Heat through, and check for seasoning.
It is ready to serve.