Prawns and Singapore Curry blend together with garlic, ginger, lemongrass and coriander
leaves are a stunning combination of flavours.
600g peeled prawns, tails on
2 tbsp peanut or coconut oil
2 large cloves garlic, crushed
1 tbsp ginger, grated
1-2 tsp bird’s eye chillies, finely chopped
4cm stick of lemongrass, white part only, finely chopped
1 tbsp Spice Fusion Singapore Curry blend
Coriander leaves, chopped
Juice of 1 lime or lemon
Heat oil in wok until smoking.
Add garlic, chilli, ginger, lemongrass and Singapore Curry and stir-fry for a minute or so.
Add prawns and continue to stir-fry until prawns change colour, 1-2 minutes.
(Add water if prawns become dry or begin to stick to the bottom of the wok.)
Sprinkle over lemon or lime juice; adjust seasoning if necessary.
Serve prawns on a bed of rice with coriander and chillies scattered over the top.
