Thai prawns with pineapple & green beans
- Preparation and cooking time
- Serves 2
This midweek stir-fry is packed with goodness from the crunchy veggies. It's flavoured with lime, Thai basil and ginger
For the sauce
- STEP 1
Mix the sauce ingredients together in a small bowl. Set aside.
- STEP 2
Heat the oil in a large wok. Sauté the lemongrass and ginger until golden. Add the pineapple, beans and cherry tomatoes, and stir-fry for 3-5 mins until the beans are just cooked. Add the prawns and the sauce. Stir-fry for another 3-5 mins until the prawns are cooked, then throw in most of the basil leaves. Serve with lime wedges and the remaining basil leaves scattered over.