Thai prawns with pineapple & green beans

2 of 5-a-day easy recipes meals for two midweek supper prawn recipes stir fried stir fry vitamin c

Ingredients

1 tbsp vegetable oil

2 lemongrass stalks, tough outer leaves removed, the rest finely chopped

thumb-sized piece ginger , shredded

100g fresh pineapple chunks

100g green bean

100g whole cherry tomato

200g raw king prawn

small pack Thai basil leaves or regular basil leaves

4 tbsp lime juice , plus wedges to serve

2 tbsp liquid chicken stock

1 tbsp fish sauce

1 tbsp soft brown sugar

Method

Mix the sauce ingredients together in a small bowl. Set aside.

Heat the oil in a large wok. Sauté the lemongrass and ginger until golden. Add the pineapple, beans and cherry tomatoes, and stir-fry for 3-5 mins until the beans are just cooked. Add the prawns and the sauce. Stir-fry for another 3-5 mins until the prawns are cooked, then throw in most of the basil leaves. Serve with lime wedges and the remaining basil leaves scattered over.