King prawns with lemongrass and noodles
“Quick ways with lemongrass.”
- 400g rice noodles
- 50ml peanut oil
- 100g baby corn (halved)
- 12 large green (raw) prawns (peeled and de-veined)
- 2 cloves garlic (chopped)
- 1 stick lemongrass (finely chopped)
- 2 small red chillies (chopped)
- 1/2 bunch rocket (trimmed)
- 100ml chicken stock
- 50ml oyster sauce
- 1 tbsp soy sauce
A quick and delicious stir fry.
Method
Cover rice noodles with boiling water. Set aside for 2 minutes, stir to separate, then drain.
Heat 50ml peanut oil in a wok over medium heat. Add baby corn (halved) and stir-fry for 1-2 minutes. Add 12 large green (raw) prawns (peeled and de-veined) and cook until opaque. Remove.
Reduce heat to low. Add garlic (chopped), lemongrass (finely chopped) and chillies (chopped) and stir until aromatic. Add 1/2 bunch rocket (trimmed) and stir until wilted. Stir in chicken stock, oyster sauce and 1 tbsp soy sauce. Add noodles, prawns and corn to wok and heat through.
To serve
Serve topped with green onions (sliced).
