Chili Ginger Tiger Prawn Curry
1 large clove garlic, chopped
1 medium red chilies, chopped (2 If you’re brave)
3 cm ginger, chopped
300 g raw tiger prawns, de-veined and shells removed
Drizzling of Soy Sauce
2 tbsp strained lime juice
2 green onions, shredded
any Veg of your choice – I use: Long stem Brocolli, Baby sweet corn, Moungetout, Capsicums/Peppers, Kale/Slices greens, Water Chestnuts & Bamboo Shoots.
Instructions:
1. Heat a wok or large frying pan, and add a little oil. Add Veg and fry for about 5 minutes. Mixing in some soy sauce.
2. In another pan toss the chopped garlic, ginger and chilies in a little oil, and stir fry for about 30 seconds, until the chilies have darkened.
2. Add the prawns and continue frying for about 3-4 minutes – until they turn pink.
3. Sharpen with the lime juice and add the spring onion. Serve straight away.
You can either mix the above together or serve it up seperately. I mixed mine together 🙂 Enjoy!
-Kylie Mack-
