Thai prawn stir-fry | Women's Weekly Food
Thai prawn stir-fry with coriander root adds depth of flavor. Perfect for a quick and easy meal served with rice or noodles.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 5 dried long red chillies
- 1 1/2 kilograms uncooked medium prawns
- 2 tablespoons coarsely chopped fresh galangal
- 10 centimetre stick fresh lemongrass (20g), chopped coarsely
- 2 tablespoons coarsely chopped coriander root and stem mixture
- 2 cloves garlic, crushed
- 1 teaspoon shrimp paste
- 2 tablespoons vegetable oil
- 8 fresh kaffir lime leaves, torn
- 2 tablespoons water
- 1 tablespoon fish sauce
- 1 teaspoon caster sugar
- 1 medium green apple (150g), unpeeled, cut into matchsticks
- 2 shallots (50g), sliced thinly
- 1/2 cup firmly packed fresh coriander leaves
- 2 fresh long red chillies, sliced thinly
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