Cambodian prawn and cabbage stir-fry
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Time to make:
$3.50 per serve
(at time of publication)
Full ingredients list:
cooking oil spray
2 cloves garlic, finely sliced
1 red chilli, deseeded, finely sliced
1/4 cup peanuts, roughly chopped
1/2 teaspoon turmeric
stalks of 1 wombok, finely sliced
1 green capsicum, cut into 1/2cm strips
300g green beans, trimmed, halved
400g green prawns, peeled
1 tablespoon fish sauce
1 tablespoon brown sugar
1/4 cup low-fat coconut milk
3 cups steamed basmati rice, to serve
1 handful coriander leaves, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a wok or large frying pan with a light coating of cooking oil and set over high heat. Add garlic, chilli and peanuts. Cook, stirring, for a few seconds, or until garlic is fragrant and translucent.
Step 2 Stir in turmeric; add wombok, capsicum and beans. Cook for 1 minute, add prawns and cook for 1 more minute, or until prawns are just cooked. Stir in fish sauce, brown sugar and coconut milk. Remove wok (or pan) from heat.
Step 3 Place rice in serving bowls, ladle stir-fry onto rice, scatter coriander leaves on top and serve immediately.
About this recipe
First published: October 2013