Ingredients
2 tablespoons mildflavoured
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
Spicy Prawn Stirfry
Recipe by Bill Granger
Like a cross between a curry and a stirfry,
this is rich and satisfying but still crunchy and alive.
Serves 4
Method
1. Heat 1 tablespoon oil in a wok or large frying pan over a high heat. Add the
prawns and stirfry
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 stirfry
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.
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