Spicy prawn stir fry

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.