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Alistair Ramsay Fitness

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Creamy Prawn, Coconut & Lemongrass Stir Fry

July 17, 2019 Alistair Ramsay
Creamy prawn, coconut & lemongrass stir fry.JPG

Ingredients List (Serves 1)

  • 1 tsp coconut oil

  • 140g fresh or frozen prawns

  • If frozen, defrost thoroughly unless indicated otherwise on packaging

  • 80g mushrooms, sliced (any variety)

  • 50g red or yellow bell-pepper, sliced

  • 50g mangetout

  • 100g cooked vermicelli rice noodles (35g uncooked weight)

  • A sprinkle of fresh coriander, finely chopped

For the sauce:

  • 80ml coconut milk

  • 1 tsp fish sauce (nam pla)

  • 2 garlic cloves, peeled

  • Juice of 1⁄2 a lime

  • 11⁄2 tsps fresh ginger, peeled

  • 2 tsps lemongrass purée or 1 lemongrass stalk

Nutrition Info:

  • Per serving: 519 calories, 19g fat, 52g carbs, 35g protein

Preparation Instructions:

  • Place the sauce ingredients in a blender or food processor and blend until creamy

  • Melt the oil in a wok or frying pan over a medium heat

  • Add the prawns and cook for 2 minutes, stirring frequently.

  • Add the vegetables

  • Stir-fry for 3-4 minutes, or until the prawns are cooked and the vegetables are tender.

  • Add the cooked noodles and stir

  • Add the sauce

  • Stir well and heat thoroughly

  • Serve garnished with coriander.

← Chicken Salad With Coriander And Lime DressingSalmon & Quinoa Salad →
 
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