FOOD & ENTERTAINMENT
Recipe time!
Prawn, Basil and Bamboo Chilli Stir-fry
Ian Senior of Keelings Fish Bar, Racecommon Road, Barnsley cooks a quick and healthy gluten-free stir-fry using prawn, bamboo and basil.
Ingredients Serves 4
1kg (2.5lb) raw unpeeled prawns, washed
2 tbsp coconut oil
3 garlic cloves, finely chopped 200g young bamboo 25g (1oz) organic ginger, peeled and very finely chopped 2 tbsp Thai fish sauce 2 tsp soft brown sugar 2 Thai red chillies, seeded and finely chopped
Large handful basil leaves 1 lime, quartered
Method Peel the prawns and devein
if necessary. Don’t waste the shells; they can be used like meat bones to make stock to use in any future dishes.
Heat the coconut oil in a wok or large pan. Add the garlic, ginger, and bamboo and stir fry for a few seconds.
Add the prawns and stir fry for another minute.
Then add the fish sauce, sugar and chillies and cook until the prawns are pink. Add the basil leaves and toss gently. Place on four plates with jasmine rice and garnish with one quarter of the lime.
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aroundtownmagazine.co.uk
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