Fragrant Thai prawns with lemongrass, chilli, broccoli and cashews
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
Ingredients
- broccoli: 55g/2oz broccoli, cut into florets
For the stock base
- stock: 400ml/14fl oz fish stock
- lemongrass: 1 stalk lemongrass, tough outer leaves removed, inside chopped
- onion: 录 onion, chopped
- tomato pur茅e: 1 tbsp tomato pur茅e
- prawns: 3 heads from tiger prawns (see below)
For the prawns and broccoli
- vegetable oil: 1 tbsp vegetable oil
- onion: 陆 onion, sliced
- garlic: 2 garlic cloves, finely chopped
- chilli: 1 red chilli, finely sliced
- prawns: 3 tiger prawns, peeled and de-veined
- cashew: 55g/2oz cashew nuts, toasted
- lime: 1 lime, juice only
- fresh coriander: 2 tbsp chopped fresh coriander
- chives: 1 tbsp chopped fresh chives
Method
Bring a saucepan of water to the boil. Add the broccoli florets and cook for 1-2 minutes, or until they have softened slightly but are still firm. Drain.
Simmer the fish stock, lemongrass, chopped onion and tomato pur茅e in a separate saucepan over a medium heat.
Add the prawn heads to the stock. Simmer for 5-7 minutes, then remove from the heat, strain, and set the stock aside. Discard the prawn heads.
For the prawns and broccoli, heat the oil over a medium heat, then fry the onion, garlic and chilli for 3-4 minutes to soften.
Add the prawns and fry until they are pink and cooked through. Then add the toasted cashew nuts and the broccoli florets.
Pour 150ml/5fl oz of the reserved fish stock into the pan, mix well, then stir in the lime juice. Heat through for 2-3 minutes, then stir in the coriander and chives.
To serve, spoon the broccoli and broth into a bowl and arrange the prawns on top of the dish.