Vietnamese prawn and calamari stir fry
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Pump up the aroma by grinding lemongrass, ginger and chilli with your mortar and pestle before stirring through noodles, seafood and vegies
Ingredients
Fresh lemongrass
1 piece(s), finely chopped
Fresh ginger
1 tbs, (3cm piece), peeled, thinly sliced
Fresh green chilli
1 whole, seeded, finely chopped
Peanut oil
2 tsp
Calamari or squid, raw
200 g, (calamari rings)
Raw peeled prawns
250 g
Onion
1 medium, cut into 4cm lengths
Green string beans
200 g, cut into 4cm lengths
Baby corn
125 g, halved
Green cabbage
200 g, shredded
Lime juice
2 tbs
Fish sauce
1 tbs
Caster sugar
1 tsp
Cooked white rice
2 cup(s), to serve
Fresh mint
¼ cup(s), (Vietnamese) to garnish
Instructions
1
Place lemongrass, ginger and chilli in a mortar and pestle and pound to a rough paste.
2
Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry prawns for 2–3 minutes or until just changed colour. Transfer to a bowl. Stir-fry calamari for 1–2 minutes or until just changed colour. Transfer to bowl with prawns.
3
Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Stir-fry onion for 2–3 minutes or until softened. Add beans, baby corn and 1 tablespoon water and stir-fry for 2–3 minutes or until beans are just tender. Add lemongrass mixture and cabbage and stir-fry for 1–2 minutes or until cabbage is just wilted.
4
Combine juice, fish sauce and sugar in a small bowl and stir until sugar has dissolved. Add to wok with prawns and calamari and stir-fry for 1 minute or until heated through. Divide among bowls and sprinkle with mint. Serve with rice.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.