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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
  • Serves 2
  • Easy
  • Calories 228
  • Carbohydrates 20
  • Saturated Fat 1
  • Sugar 18
  • Protein 22
  • Fat 7
  • Fibre 3
  • Salt 2.6

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.

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