Malaysian Prawn Stir Fry
Malaysian Prawn Stir Fry
Based on the Malaysian Stir Fry – a coconut based curry soup where a spicy curry paste is made from ground spices such as cumin, coriander, turmeric and fused with lemongrass, chillies and onions. The spices are cooked with prawns in coconut milk giving a pungent spicy and sour broth the perfect backdrop for the fresh sweet Tiger prawns and slippery rice noodles.
Cooking Information
Prep. time:
5
Cook time:
10
Serving Information
Serves:
2
Not Suitable for Vegetarians
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120 g Amoy Pad Thai Stir Fry Sauce
½ teaspoon ground turmeric
½ teaspoon ground coriander
½ teaspoon ground cumin
1 tablespoon sunflower oil
2 fat cloves of garlic, crushed, peeled & finely chopped
1 red chilli, deseeded, finely chopped
1 lemongrass, hard outer leaves removed, crushed, sliced into 2 inch pieces
225 g French beans, washed, top and tailed, sliced into half
2 X 150g Amoy Rice Ribbon Noodles
150 g Cooked Ready to Eat Black Tiger Prawns
To garnish: 1 small bunch of coriander stem & leaves, roughly sliced
- Prepare the vegetables.
- In a small bowl stir together Amoy’s Pad Thai sauce, ground turmeric, ground coriander and ground cumin.
- Heat a wok (or large sauté pan) over high heat. Add the sunflower oil, give the oil a swirl so it coats the side of the wok (or pan). Add the garlic, chilli, lemongrass and stir-fry quickly for 30 seconds to release their aroma. Add in the spiced Amoy Pad Thai Stir Fry Sauce (from step 2), stirring quickly to cook for 20 seconds. Pour in Amoy low fat coconut milk and add the French beans. Bring the mixture to a bubble, stirring occasionally. When the sauce has come to a boil, add in Amoy Ribbon Rice Noodles, prawns and cook stirring until all the noodles and prawns are heated through.
- Ladle & divide between serving plates, garnish with coriander, serve & eat immediately.
- Tip: Sprinkle dried chilli flakes to give the dish an extra pop of heat and a squeeze of lemon juice for extra zing.