Prep time: 20 minutes
Cook time: 25 minutes
Ready in: 45 minutes
Sesame stir-fry vegetables
1 tablespoon sesame oil
1 tablespoon oil
4 shallots, thinly sliced
3 cups finely sliced wong bok (or cabbage)
3-4 small bunhes gai lan (or 150g bok choy), stalks and leaves thinly sliced
1 red capsicum, core and seeds rmoved, thinly sliced
100g mung bean sprouts
1 tablespoon toasted black and white sesame seeds
500g prawn cutlets, peeled and deveined (tails can remain on)
4 spring onions, white part only, sliced 5cm (reserve green part and slice thinly)
1 cup kaffir lime glaze
Steamed coconut rice
2 tablespoons rougly torn Thai basil (or coriander or ordinary basil)
Reserved green part of spring onions, thinly sliced
1 red chilli, seeds removed and thinly sliced
2 teaspoons toasted black and white sesame seedS
1-2 limes, cut into wedges
1. Start by preparing the kaffir lime glaze and coconut rice to go with the meal.
2. While rice and glaze cook, heat both oils in a large wok or fry-pan on high heat. Stir-fry shallots, wong bok, gai lan and capsicum for 1-2 minutes, until just wilted but still crunchy. Remove from heat and season with salt and pepper.
3. Toss through mung bean sprouts and first measure of sesame seeds. Remove from pan, set aside, cover and keep warm. Keep pan on heat.
4. Pat prawns dry with paper towels.
5. Wipe wok or pan clean and add a drizzle of oil. Stir-fry prawns and spring onion (white party only) with a pinch of salt for about 1 minute, until prawns are slightly pink. Add half the kaffir lime glaze and toss for 30 seconds, coating prawns in marinade. Remove from heat.
To serve, spoon coconut rice onto plates and top with sesame stir-fry vegetables. Spoon a few prawns on top and drizzle over remaining kaffir lime glaze. Sprinkle over Thai basil, spring onion (green part), chili and second measure of sesame seeds. Serve a lime wedge on the side to squeeze over just before eating.
Tip, toast sesame seeds in a small, dry fry-an on medium heat for 30-60 seconds until light goln, shaking pan frequently to avoid bruning.