Lemon Myrtle Prawn Stir-Fry (柠檬香草虾肉炒)
This delicious recipe combines the flavors of Australian lemon myrtle and Chinese cuisine to create a flavorful and aromatic prawn stir-fry.
Ingredients
- 500g prawns, peeled and deveined
- 2 tablespoons lemon myrtle leaves
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 red chili, thinly sliced
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
- In a small bowl, mix the soy sauce, garlic, ginger, and red chili. Set aside.
- Heat the vegetable oil in a wok or large frying pan over high heat.
- Add the prawns and lemon myrtle leaves to the wok and stir-fry for 2-3 minutes until the prawns are pink and cooked through.
- Pour the soy sauce mixture over the prawns and stir-fry for another 1-2 minutes.
- Season with salt and pepper to taste.
- Remove from heat and serve the lemon myrtle prawn stir-fry hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 8g
- Protein
- 20g
- Fat
- 15g
Supplies
Wok or large frying pan Cutting board Knife Small bowl
Tools
Stovetop
Serving suggestions
Serving suggestion: Serve the lemon myrtle prawn stir-fry with steamed jasmine rice and a side of stir-fried vegetables.
Tips & tricks
Tip: Be careful not to overcook the prawns to keep them tender and juicy.
Cost
$15