A simple and healthy stir-fry that allows the fragrant ginger, lemongrass and thai basil to shine
3-4 tbsp vegetable oil
2 tbsp finely sliced or grated fresh ginger
1 tbsp finely chopped lemongrass
1 large brown onion, finely sliced
2 garlic cloves, finely sliced
500g peeled green prawns
2 tbsp fish sauce
2 tbsp palm sugar
1 tbsp water
3 handfuls thai or sweet basil
Heat oil in a wok. Once oil is shimmering add ginger, lemon grass, onion and garlic and fry on high for 2-3 minutes.
Add prawns and fry for 2 minutes.
Add fish sauce, palm sugar and water and simmer for 1 minute.
Remove from heat, toss through basil and serve with rice or noodles.