Mary Berry’s Prawn Stir-Fry with Ginger, Coconut and Chilli
This super simple midweek stir fry from Mary Berry is packed with flavour thanks to a rich coconut-based sauce, plump prawns and verdant courgettes.
From the book
Mary Berry Cook and Share
120 recipes designed for sharing with friends and family
Recipe keys and menus to make event planning easy
From sharing platter dishes and classic bakes, to decadent brunch ideas and Sunday roasts
Introduction
Full of colour and flavour, this is a quick and easy supper dish. Great for sharing in bowls in the kitchen and it would be good to eat standing up, too!
Ingredients
| A large knob of | butter |
| 600g (1lb 6oz) large | large raw prawns, shells removed and de-veined |
| 1 tbsp | sunflower oil |
| 2 | medium courgettes, peeled into ribbons |
| 1 | red chilli, deseeded and finely chopped |
| 115g (4¼oz) | baby spinach |
| Small bunch of | coriander, chopped |
| For the sauce: | |
|---|---|
| 160ml (5½fl oz) | coconut cream |
| zest and juice of ½ lime | |
| 1 tsp | fish sauce |
| 1 tbsp | sweet chilli sauce |
| 1 tsp | grated fresh root ginger |
| 1 | garlic clove, crushed |
| 2 tsp | cornflour |
Method
First make the sauce. Measure all the ingredients into a jug and whisk together until smooth. Season with a little salt and freshly ground black pepper.
Heat the butter in a large frying pan or wok. Add the prawns and fry over a high heat for 4–5 minutes, until the prawns are pink. Transfer to a plate with any cooking juices.
Return the pan to the heat. Add the oil, courgette ribbons and chilli, and fry for 1 minute. Add the spinach and stir until it has just wilted.
Pour the sauce into the pan and bring to the boil, stirring, until thickened.
Return the prawns to the pan and simmer for 1–2 minutes.
Check the seasoning and sprinkle with the chopped coriander to serve.
Mary’s Tips: Best made and served. Not suitable for freezing. Coconut cream has a higher fat content than milk, which makes a better sauce for this dish.
