Thai prawns with pineapple & green beans

• vegetable oil↗1 tbsp tbsp
• lemongrass2

  stalks, tough outer leaves removed, the rest finely chopped

• thumb-sized piece ginger

  shredded

• fresh pineapple g

  chunks

• green bean↗100g g
• whole cherry tomato↗100g g
• raw king prawn↗200g g
• small pack Thai basil leaves↗

  or regular basil leaves

• lime juice↗4 tbsp tbsp

  plus wedges to serve

• liquid chicken stock↗2 tbsp tbsp
• fish sauce↗1 tbsp tbsp
• soft brown sugar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Mix the sauce ingredients together in a small bowl. Set aside.

2. 2

   Heat the oil in a large wok. Sauté the lemongrass and ginger until golden. Add the pineapple, beans and cherry tomatoes, and stir-fry for 3-5 mins until the beans are just cooked. Add the prawns and the sauce. Stir-fry for another 3-5 mins until the prawns are cooked, then throw in most of the basil leaves. Serve with lime wedges and the remaining basil leaves scattered over.