This colourful bounty of fresh veges and prawns on a bed of crispy noodles is fast, tasty and oh so healthy.Prep Time:10 minutes
Cook time:15 minutes
1 tablespoon vegetable oil
500gm green peeled prawns
¼ cup fish stock
(can use stock powder and water)
2 limes, juiced
4 lime leaves
1 lemon grass stalk
1 clove garlic
2 red chillies, seeded
1 tablespoon fish sauce
2 teaspoons ground coriander
4 spring onions, sliced
1 red capsicum, sliced
1 cup broccoli
1 medium onion, sliced
50 gm coriander leaves
1 bunch baby bok choy, washed and separated
1 pack of Mountain Bread™, cut into 10cm x 1cm strips
Make a paste in a mortar and pestle or food processor with the lemon grass, chilli, garlic, coriander and lime leaves.
Heat a little oil in a wok, put in the Mountain Bread™ strips and stir until the bread becomes crisp, set aside.
Heat the tablespoon of oil in the wok until smoking, add prawns, toss for 1 minute and remove.
Add the vegetables to the wok and toss quickly until slightly tender, then remove and set aside with the prawns. Add lemon grass paste to
the pan and stir for 1 minute. Add fish sauce, stock and juice and reduce by half.
Add the prawns and vegetables back to the pan containing the sauce and toss together. Serve over a bed of crispy Mountain Bread™ strips.