| | Lime and chilli prawn stir-fry
Lime and chilli prawn stir-fry
Lime and chilli prawn stir-fry 4.3-5 9
  • Calories: 1316 kj
  • Fat: 11g
  • Carbohydrates: 10g

How to Make:

  1. Make a cut down the back of each prawn (to butterfly) and remove vein. Place in a large bowl with garlic, chilli, lime rind and 1 tbs oil. Season and mix well to combine.
  2. Heat remaining 1 tbs oil in a large wok or non-stick frying pan, swirling to coat the base. Cook the prawns, in batches, for 2-3 minutes or until golden and cooked through. Set aside, covered to keep warm.
  3. Add the onion to the wok or pan and stir-fry over high heat for 1-2 minutes or until just softened. Add the capsicum and gai lan. Add a splash of water and stir-fry for 1-2 minutes or until the vegies are just tender. Add the noodles. Return prawns to the pan. Pour in lime juice and toss to heat through.
  4. Divide mixture among serving bowls. Scatter with coriander. Drizzle with coconut cream and sprinkle with green shallot, if using.
Time for preparing:
17 min.


  • 500g peeled green prawns, tails intact
  • 2 garlic cloves, crushed
  • 1 long fresh green chilli, finely chopped
  • 1 lime, rind finely grated, juiced, plus extra wedges, to serve
  • 2 tablespoons olive oil
  • 1 red onion, sliced
  • 1 small red capsicum, deseeded, sliced
  • 1 bunch gai lan (Chinese broccoli), trimmed, cut into 6cm lengths
  • 200g pkt shelf-fresh udon noodles
  • Fresh coriander leaves, to serve
  • Coconut cream, to serve
  • Thinly sliced green shallots, to serve (optional)