Choose wild Australian caught prawns that come from certified fisheries.
- 2 tbsp peanut or vegetable oil
- 10 snake beans (see Note), cut into 3 cm lengths
- 2 stems lemongrass, pale part only, very finely diced (see Note)
- 5 cm piece ginger, grated
- 2 long red chillies, sliced on the diagonal
- 1 kg whole green (raw) Australian tiger prawns
- 2 tbsp coarsely crushed black pepper
- 1 tsp freshly ground cardamom
- 60-80 ml (¼-⅓ cup) coconut cream
- ½ lime, juiced
- 1-2 tsp palm sugar, to taste
- 1 tbsp fish sauce, to taste
- steamed rice, to serve
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.
Heat the oil in a wok until quite hot, add the snake beans and toss well.
Add the lemongrass, ginger and chillies and fry for another minute without letting them colour too much.
Toss in the prawns and stir-fry until they change colour, then toss in the pepper and cardamom.
Add the coconut cream, lime juice, sugar and fish sauce to taste, then toss a bit to coat. Serve immediately with steamed rice.
• Snake beans are available at Asian supermarkets and sometimes at greengrocers. You can substitute green beans, if not available.
• Use a food processor or blender to finely dice the lemongrass.