Fragrant Thai Prawns with Lemongrass, Chilli, Broccoli and Cashews

A fragrant Thai stir-fry featuring prawns, blanched broccoli, and toasted cashews in a homemade lemongrass and lime-infused fish broth.

Healthy Seafood High Protein Dairy Free Prawns Thai

Estimated Nutrition

Calories

542.4

kcal / serving

542.4 kcal total

Carbs

19.8g

per serving

19.8 g total

Fat

38.6g

per serving

38.6 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Purée

Fruits

piece

Lime

juice only

Liquids

400

Fish Stock

NutsSeeds

stalk

Lemongrass

tough outer leaves removed, inside chopped

clove

Garlic

finely chopped

Cashew Nuts

toasted

tbsp

Coriander

chopped fresh

tbsp

Chives

chopped fresh

OilsFats

tbsp

Vegetable Oil

Seafood

piece

Tiger Prawns

heads only for stock

piece

Tiger Prawns

peeled and de-veined

Vegetables

Broccoli

cut into florets

0.25

piece

Onion

chopped

0.5

piece

Onion

sliced

piece

Red Chilli

finely sliced

Method

Boil a saucepan of water and blanch broccoli for 2 minutes until firm then drain.

Simmer fish stock, lemongrass, chopped onion, and tomato purée in a separate pan.

Add prawn heads to the stock, simmer for 7 minutes, strain, and discard heads.

Heat oil in a pan and sauté sliced onion, garlic, and chilli for 4 minutes.

Add prawns and fry until pink, then stir in toasted cashews and broccoli.

Stir in 150ml of reserved stock and lime juice, then heat for 3 minutes.

Stir in coriander and chives and serve the prawns over the broccoli and broth.