1 tbsp vegetable oil
2 lemongrass stalks, tough outer leaves removed, the rest finely chopped
1 thumb sized piece ginger, shredded
100 g fresh pineapple chunks
100 g green beans
100 g cherry tomatoes
200 g raw king prawns
1 small pack Thai basil or regular basil leaves
FOR THE SAUCE
4 tbsp lime juice, plus wedges to serve
2 tbsp liquid chicken stock
1 tbsp each fish sauce and soft brown sugar
- Mix the sauce ingredients together in a small bowl. Set aside.
- 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.