It has been so hot here that the idea of spending time in the kitchen is a bit frightening. But this thai chilli and basil prawn stir-fry is so quick to cook and so tasty that I think it was worth it. I absolutely loved the flavours in this dish. I used this recipe as my base but changed the mix of ingredients to make it work for a single person.
So I made this recipe for one person with the following ingredients:
- 200g of raw prawn meat (I use prawn meat rather than prawns with some of the shell on as it is just so much easier to then eat without needing water bowls etc)
- 1/4 onion – I had this left over and I think you could use 1/2 onion as well if you had that in the fridge.
- 1 tsp minced chilli. If I hadn’t had minced chilli I would have used a whole red chilli
- 8 basil leaves. I couldn’t find Thai basil at the shops so just used ordinary basil.
- 1 kaffir lime leave, crushed.
- 1 tsp minced garlic which is equal to one clove.
- 2 brown mushrooms. Annoyingly the supermarket didn’t have shitake mushrooms even though they normally do. Having said that, these tasted pretty good.
- 1 tsp fish sauce.
- 1 tsp oyster sauce.
- 1/4 tsp sugar.
- 1/4 tsp chilli powder.
- 30ml chicken stock. I had this in the fridge and it needed using up. Not sure water would give the same result.
- a couple of sprays of olive oil cooking spray.
I followed the directions in the recipe but I think you could do the garlic and onion at the same time. For the ingredients you put in the bowl first (the fish sauce, oyster sauce, sugar, chilli powder, stock and kaffir lime leaf) you could probably just chuck them in the wok once the prawns are close to being cooked. But prawns are very speedy to cook and I am slow getting things in the wok so mixing them first probably kept the prawns from being over cooked. All up it probably took about 5-10 minutes of preparation and 8 minutes of cooking. I only let the basil start to wilt and then I whipped it off the stove to make sure I didn’t over cook the prawns.
The kaffir lime leaf came from my garden. It is one of the few plants I actually manage to grow. I don’t have very green thumb and usually manage to kill things off fairly quickly.
I did use one of those microwave rice packets to cut down on the cooking time given how hot it is here. They are expensive when compared to buying a plain packet of rice and I wouldn’t use them all the time but it was 40 degrees here yesterday so very worth the investment.