Spicy Prawn Stir-fry
Recipe by Bill Granger
Like a cross between a curry and a stir-fry, this is rich and satisfying but still crunchy and alive.
Serves 4
Ingredients
* 2 tablespoons mild-flavoured oil, such as sunflower
* 20 large green prawns, shelled and deveined, with tails intact
* 2 tablespoons red curry paste
* 1 large onion, cut into thin wedges
* 400g asparagus, trimmed and cut into 4cm lengths on the diagonal
* 1 red capsicum, cored, deseeded and cut into thin strips
* 200ml coconut milk
* 2 tablespoons lime juice
* 1 tablespoon fish sauce
* 1 teaspoon sugar
To serve
* coriander leaves
* steamed rice
Method
1. Heat 1 tablespoon oil in a wok or large frying pan over a high heat. Add the prawns and stir-fry for 2 minutes or until they turn pink and are just cooked. Remove and set aside.
2. Return the wok to a high heat, add the remaining oil, followed by the curry paste, and cook, stirring, for 1 minute or until fragrant. Add the onion and asparagus and stir-fry for 2 minutes, then add the capsicum and cook for a further 1 minute.
3. Add the coconut milk, lime juice, fish sauce and sugar, and stir to combine. Return the prawns to the wok and cook for a further minute or until they are heated through. Scatter over some coriander leaves and serve with steamed rice.