This prawn stir-fry from the Sunshine Coast's Spirit House restaurant packs a punch with chilli and aromatic krachai, also known as wild ginger.
Category: not set
Cuisine: not set
1 tbsp vegetable oil
8 large king prawns (360 gm) peeled, deveined, heads and tails intact (see note)
4 kaffir lime leaves torn, plus extra, very thinly sliced, to serve
3 pieces
25 gm fresh green peppercorns (see note)
25 gm krachai peeled, finely sliced (see note)
1 tsp caster sugar
1 tbsp oyster sauce
1 tsp fish sauce
1 cup (loosely packed) Thai basil leaves
½ cup (loosely packed) coriander
Lime cheeks (optional) and steamed rice to serve
25 gm krachai peeled, chopped (see note)
Finely grated rind of 1 lime
6 birdseye chillies stems removed, chopped
3 coriander roots washed, dried, chopped
4 garlic cloves chopped
1 tbsp fresh green peppercorns (from 4-5 stems; optional
Buds from 1 bunch of Thai basil (6-7 stems)
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