Thai prawns with pineapple & green beans

    

This midweek stir-fry is packed with goodness from the crunchy veggies. It's flavoured with lime, Thai basil and ginger

• Prep: 10 mins 
  Cook: 15 mins 
• Serves 2
• Easy

Nutrition per serving

• Calories 228
• Carbohydrates 20
• Saturated Fat 1
• Sugar 18
• Protein 22
• Fat 7
• Fibre 3
• Salt 2.6

Ingredients

• 1 tbsp vegetable oil
• 2 lemongrass stalks, tough outer leaves removed, the rest finely chopped
• thumb-sized piece ginger, shredded
• 100g fresh pineapple chunks
• 100g green beans
• 100g whole cherry tomatoes
• 200g raw king prawns
• small pack Thai basil leaves or regular basil leaves
• 4 tbsp lime juice, plus wedges to serve
• 2 tbsp liquid chicken stock
• 1 tbsp fish sauce
• 1 tbsp soft brown sugar

Method

1. Mix the sauce ingredients together in a small bowl. Set aside.
2. Heat the oil in a large wok. Sauté the lemongrass and ginger until golden. Add the pineapple, beans and cherry tomatoes, and stir-fry for 3-5 mins until the beans are just cooked. Add the prawns and the sauce. Stir-fry for another 3-5 mins until the prawns are cooked, then throw in most of the basil leaves. Serve with lime wedges and the remaining basil leaves scattered over.