Sticky, spicy, salty & sweet Thai stir-fry!
1 1/2 cups vegetable oil
1 cup basil leaves
2 long red chillies
3 cloves garlic
1 stalk lemongrass
4 green onions, sliced diagonally
1 red capsicum sliced
3 kaffir lime leaves centre vein discarded, very thinly shredded
2 tablespoons Thai chilli jam
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons crushed dried chilli
500g tiger prawns, peeled, deveined, tails on & butterflied
Quinoa or jasmine rice to serve
Reserve 1 1/2 tablespoons oil for later.
Heat a wok with remainder of oil over high heat until hot. Deep fry half of the basil leaves until crisp. Drain on paper towel. Reserve for later.
Place 1 long red chilli, garlic, lemongrass & splash of oil into blender & pulse into a chunky paste.
Add 1 1/2 teaspoons oil to clean wok and swirl to coat. Add paste to wok & fry until fragrant.
Add sliced long red chilli, green onions, red capsicum, kaffir lime leaves and toss with Thai chilli jam, fish sauce, soy sauce, oyster sauce and crushed dried chilli for 5 minutes.
Add tiger prawns & toss for 2 minutes or until the tails start to change orange in colour. Add remainder of basil leaves and toss. Remove from heat and serve immediately.
Serve with quinoa or jasmine rice. Serves 2-4 people. Enjoy!
Find your nearest Asian Store