Kale and king prawn lemongrass stir-fry

Kale and king prawn lemongrass stir-fry

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

This super-simple stir-fry goes brilliantly with noodles, quinoa, or rice.

Ingredients

Quantity Ingredient
2 cloves garlic, finely chopped
2 large spring onions, sliced on the diagonal
2 lemongrass stalks, bashed with a rolling pin
olive oil, for frying
150g cooked king prawns
3 handfuls curly kale, chopped
1 teaspoon dark soy sauce
1/4 lime, juiced

Method

  1. Saute the garlic, spring onions (scallions), and bashed lemongrass in a little olive oil for 4–5 minutes until fragrant.
  2. Add the king prawns (shrimp) and continue to saute for another 2 minutes. Add the kale and saute until wilted.
  3. Add the soy sauce and lime juice and keep on the heat for another 1-2 minutes before serving.

Note

  • Stir-frying

    Fish and seafood

    Perfect for dinner
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