Print Options:

Australian prawn stir fry with mixed asian greens & macadamia

Yields1 ServingPrep Time20 minsCook Time15 minsTotal Time35 mins

Did you know prawns have a tiny carbon footprint compared to all major land animal proteins? Combine that with negative carbon ingredients like greens and nuts, and you have a healthy low carb, low carbon meal packed with nutrition and the essential elements.

Australian prawn stir fry with mixed asian greens & macadamia

 16 green Australian prawns, peeled and deveined, tails intact
 ¼ cup oyster sauce
 1 tsp fish sauce
 2 tbsp Shaoxing rice wine
 Pinch of salt and white pepper
 ¼ cup vegetable oil
 3 garlic cloves, finely sliced on mandolin
 16 green Australian prawns, peeled, deveined, tails intact
 3 cm knob of ginger, peeled, finely sliced
 2 baby bok choy, halved
 4 spring onions, tops trimmed, whites 10-12cm lengths, quartered lengthways,
 200 g sugar snap peas
 ½ lemon, juiced
 ½ cup macadamias, roasted
 Sliced red chilli, red vein sorrel and Thai basil to serve
1

In a small bowl bring together oyster sauce, fish sauce, rice wine and 1 tablespoon of hot water. Set aside.

2

Season the prawns with salt and pepper.

3

Heat a large wok or frying pan over high heat with 2 tablespoons of oil, add the prawns with ginger and garlic to hot pan or wok and toss for 1 minute, until prawns are just turning pink. Transfer to a large plate and set aside.

4

Add remaining 1 tablespoon oil to the pan with the bok choy, spring onion and sugar snap peas and cook, tossing for 1-2 minutes then add the reserved prawns and any sauce to the pan. Remove from heat, add lemon juice and macadamias.

5

Serve topped with red chilli, sorrel and Thai basil.

Serves 4.