Prawn Ginger & Lemongrass Stir Fry

Prawn Ginger & Lemongrass Stir Fry

Prep
20
Cooking time
10
Serves
4

Method

1. Pour 2 tablespoons of Cobram Estate Ginger and Lemongrass Infused Extra Virgin Olive Oil into a large mixing bowl. Add prawns. Toss to coat and set aside for 15 minutes to marinate.

2. Heat a large non-stick frying pan or wok over high heat. Add onion and prawns, including the oil from in the bowl. Cook stirring occasionally for 5 minutes. Set aside on a plate. Heat remaining 2 tablespoons of the Ginger and Lemongrass Infused Extra Virgin Olive Oil in the same pan or wok, add red capsicum, carrot, snow peas and chilli. Cook for 3 minutes, return prawns and onion to pan or wok along with soy and honey and cook stirring for 2 minutes or until hot.

3. Drizzle with a little extra Ginger and Lemongrass Infused Extra Virgin Olive Oil Serve with steamed rice and a scatter of cashews and coriander.

Ingredients Chevron Icon

4 Tablespoons Cobram Estate Ginger and Lemongrass Infused Extra Virgin Olive Oil, plus extra to drizzle

500g peeled green (raw) prawns with tails on

1 large red onion thinly sliced

1 red capsicum, thinly sliced

2 carrots, halved lengthways, thinly sliced

300g snow peas, trimmed

1 long red chilli, thinly sliced

2 Tablespoons dark soy sauce

1 Tablespoon honey

Freshly steamed Jasmine rice, to serve

Roasted cashews, to serve

Baby coriander leaves, to serve (optional)

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