INGREDIENTS

• Serves 2

• 1 tbsp vegetable oil
• 2 lemongrass stalks roughly chopped
• Thumb sized piece of ginger, grated
• 100g green beans
• 100g cherry tomatoes
• 200g raw prawns
• Small bunch of thai basil leaves (or regular basil if you can't find)
• 1 lime
• Sauce
• 2 tbsp lime juice
• 2 tbsp liquid chicken stock
• 1 tbsp fish sauce
• 1 tbsp soft brown sugar

METHOD

Mix the sauce ingredients together and set aside. Heat the oil in a large wok and sauté the lemongrass and ginger until golden. Add the beans and cherry tomatoes, stir-fry for 3-5 minutes until the beans are cooked, but retain some bite. Add the prawns and sauce and stir-fry for 3 minutes until the prawns are cooked. Serve with the basil leaves and fresh lime wedges.