Photo of Vietnamese prawn and calamari stir fry by WW

Vietnamese prawn and calamari stir fry

6
5
5
SmartPoints® value per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
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)

Prawns

250 g, (medium) peeled

Onion

1 medium, cut into 4cm lengths

Green 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

White boiled 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.

Notes

Vietnamese mint has a dark green, narrow leaf with a pungent peppery taste. If unavailable you can use regular mint.