Every now and then I throw random stuff together in the kitchen and then think, I really should write this down before I forget it! I have called this “kinda Thai” because I used a a few typical Thai flavours but I can’t imagine it’s in any way authentic but it was very tasty as well as being a light and healthy weeknight supper. Unfortunately the photography was a bit questionable because we were so ready to eat it!
Kinda Thai prawn stir fry
1 tablespoon toasted sesame oil
200g fresh or frozen raw prawns, I used shell on ones but it would be just as good with pre-shelled
1 clove of garlic, crushed
500g mixed, thinly sliced stir fry vegetables (e.g. red/green/yellow pepper, cabbage, carrots, red onion)
1 thinly sliced red chilli
1 tablespoon soy sauce
2 teaspoons fish sauce
1 teaspoon honey
1/2 teaspoon tamarind paste
Juice of half a lime
2 eggs, beaten
1/2 a small bunch of fresh coriander chopped
Heat the sesame oil over a medium-high heat in a large wok. Add the prawns and stir fry until just cooked through. Add the garlic, vegetables and chilli and stir fry for 3 or 4 minutes until softened. Add the soy sauce, fish sauce, honey, tamarind paste and lime juice and continue to fry for a minute more. Then pour in the eggs and stir through until just cooked. Garnish with the fresh coriander and serve.
Serves 2 – 383 calories per serving