Protein Stew

45 Minutes

2 Servings

Introduction

400g peeled tiger prawns or
white fish
1 green chilli, finely chopped
3 garlic cloves, finely chopped
30g coriander, finely chopped
juice of 1 lime
2 tbsps fish sauce
2 tsps coconut oil
20g fresh ginger, grated
4 spring onions, sliced finely
1 red bell pepper, sliced finely
30g mushrooms (any variety), sliced
100g beansprouts
1 tbsp light soy sauce
75g rice noodles per person
(uncooked weight)
wedge of lime to serve

Steps

How to make

Put the prawns or white fish in a bowl.
In a separate bowl, mix together the chilli,
garlic and half of the coriander. Add the
fish sauce and half of the lime juice, then
pour the contents over the prawns / white
fish.
Heat half of the oil in a wok. Add the
ginger and spring onions and fry for one
minute. Add the red pepper and
mushrooms and fry for 1 minute. Add the
beansprouts and mix together until they
start to wilt. Add the soy sauce, season
with black pepper, then transfer everything
to a serving dish.
Heat the remaining oil in the wok and add
the prawns / white fish, lifting them out of
the marinade. Cook, stirring for 3 minutes
until the prawns turn pink, or until the
white fish is cooked thoroughly.
Add the marinade, stirring continuously,
and cook for 45 seconds. Add the noodles
and cook according to pack instructions.
Pour the contents of the wok over the
vegetables. Sprinkle over the remaining
cilantro leaves and add the lime juice.
Serve with a wedge of lime.

Ingredients

  • 400g peeled tiger prawns or

  • white fish

  • 1 green chilli, finely chopped

  • 3 garlic cloves, finely chopped

  • 30g coriander, finely chopped

  • juice of 1 lime

  • 2 tbsps fish sauce

  • 2 tsps coconut oil

  • 20g fresh ginger, grated

  • 4 spring onions, sliced finely

  • 1 red bell pepper, sliced finely

  • 30g mushrooms (any variety), sliced

  • 100g beansprouts

  • 1 tbsp light soy sauce

  • 75g rice noodles per person

  • (uncooked weight)

  • wedge of lime to serve

© 2020 by CONNECT TO PERFORM