- serves 4 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 2 tbsp vegetable oil
- 1 cm x 2 cm piece ginger, finely chopped
- 3 thick spring onions, cut into 1 cm pieces
- 150 g green beans, trimmed, cut into 1 cm lengths
- 1 red capsicum, finely chopped
- 300 g raw prawn meat
- 1 tbsp fish sauce
- ½ tsp caster sugar
- ½ tsp cornstarch mixed with ¼ cup cold water
Serves 4 as part of shared meal
Instructions
- Heat the vegetable oil in a large wok or frying pan over high heat. Stir-fry the ginger and spring onions for 1 minute, or until fragrant. Add the beans and capsicum and stir-fry for a further minute.
- Add the prawn meat, fish sauce and caster sugar to the pan and stir-fry until the prawns are nearly cooked. Add a generous splash of water to the pan. Thicken the sauce with a cornstarch slurry until the sauce is thick and glossy. Transfer the prawns with green beans and capsicum to a serving plate and serve.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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