Ingredients
Serves 4
Prep Time: 10mins
Cook Time: 10mins
- 500g raw peeled and deveined prawns
- 4 large garlic cloves
- 2 banana shallots
- 2 medium red chillis, deseeded
- 2 scallions, finely chopped
- 150g tinned water chestnuts, blitzed or finely chopped
- 100g Fresh Thai Basil, use leaves only
- 2 baby gem lettuce
- Chopped spring onion and red chilli to garnish
- 2tbsp groundnut/peanut oil (for frying)
Marinade for prawns:
- ¼ tsp salt
- two pinches white pepper
- 1tsp caster sugar
- 2tsp fish sauce
- 1tsp Lee Kum Kee Premium light soy sauce
- 1tsp cornflour
Sauce:
- 2tbsp LKK Premium oyster sauce
- 2tbsp Thai sweet soy sauce
- 2tsp caster sugar
Method
- Chop the prawns into small bite sized pieces. Marinade with salt, white pepper, sugar, fish sauce, light soy and cornflour. Set aside.
- Mix the sauce ingredients together and set aside.
- Blitz the chillies, garlic, shallots and 2/3 of the scallion in a blender of food processor until they're finely chopped but still have some texture
- In a hot wok, add 2 tbsp of groundnut oil. Once the oil is hot, add the blitzed aromatics and stir fry for 2 mins on medium heat until fragrant. Do not let the garlic burn or turn too golden brown.
- Add the chillies, two thirds of the scallion and stir fry for 1 min.Then add in your prawns. Stir fry for 3mins.
- Now add the fresh basil leaves, water chestnuts and sauce. Stir fry for a further 1-2mins until the leaves have shrivelled.
- To plate, dish the prawn mixture into a bowl, garnish with the rest of the chopped scallion. Place it in the centre of a large plate. Surround the bowl with some baby gem lettuce leaves. Ready to serve.
