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This recipe is classed as easy

Rating 3.40 / 5 (15 votes)

Prep time:
10 min
Cook time:
10 min
Serves:
4

Get dinner on the table in 20 minutes with Aaron Craze's quick stir fry flavoured with a fresh ginger and lemongrass paste

Method

1. Tip the shallots, ginger, garlic, lemongrass, chillies and shrimp paste into a mini food processor and blend to a paste.

2. Heat the oil in a wok or large frying pan over a high heat and fry the paste for 2-3 minutes until sizzling and aromatic. Turn the heat down to medium-high, stir in the prawns and fry for 1-2 minutes until just turning pink then add the broccoli, pak choi, okra, soy sauce and mirin. Cook for 3-4 minutes or until the vegetables are just tender.

3. Serve on hot jasmine rice, drizzle with a little sesame oil and scatter over a few sprigs of coriander.

Ingredients

  • 2 shallots, peeled and chopped
  • 4 cm piece root ginger, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 stick lemongrass, tough outer leaves discarded, chopped
  • 2 red chilli, chopped
  • 1 tsp shrimp paste, (belacan)
  • 3 tbsp groundnut oil
  • 250-300 g raw peeled tiger prawns
  • 400 g Chiense broccoli
  • 2-3 heads pak choi
  • 1 Chinese okra, skin peeled, flesh sliced at an angle
  • 3 tbsp soy sauce
  • 3 tbsp mirin
  • steamed jasmine rice, to serve
  • 1-2 tsp sesame oil, to drizzle
  • handful coriander, sprigs, to garnish

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Latest Comment

 

the Vegitable called Chines Okra mentioned in Prwans Stirfry above is called TURAI or TURIYA in Indian and we cook dryish Cury with that. It is nice to see Asian veg availble grown in uk.
Veg lover

harshaJ23317 harshaJ23317  Posted 28 Oct 2010 8:47 PM