Vietnamese mint and prawn stir-fry
For the stir-fry
|2 Tbsp||Canola oil|
|2||Garlic cloves, diced|
|4 cm||Ginger, peeled and grated|
|12 large||Raw prawns, peeled and deveined|
|1 large||Spring onion, diagonally cut into 3cm lengths|
|10||Vietnamese mint leaves|
|1 small||Chilli, diced|
For the sauce
- Heat a wok over a high heat and add the canola oil. Add the garlic, ginger and prawns. Stir-fry for 2-3 minutes. Add the spring onion, Vietnamese mint and chilli. Stir-fry until the prawns are pink and cooked. Place aside.
- Add the sauce ingredients to the wok. Simmer until reduced. Add the sesame oil and pour over the prawns. Serve immediately.