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Fragrant Thai prawns with lemongrass, chilli, broccoli and cashews

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Bring a saucepan of water to the boil. Add the broccoli florets and cook for 1-2 minutes, or until they have softened slightly but are still firm. Drain.

  2. Simmer the fish stock, lemongrass, chopped onion and tomato purée in a separate saucepan over a medium heat.

  3. Add the prawn heads to the stock. Simmer for 5-7 minutes, then remove from the heat, strain, and set the stock aside. Discard the prawn heads.

  4. For the prawns and broccoli, heat the oil over a medium heat, then fry the onion, garlic and chilli for 3-4 minutes to soften.

  5. Add the prawns and fry until they are pink and cooked through. Then add the toasted cashew nuts and the broccoli florets.

  6. Pour 150ml/5fl oz of the reserved fish stock into the pan, mix well, then stir in the lime juice. Heat through for 2-3 minutes, then stir in the coriander and chives.

  7. To serve, spoon the broccoli and broth into a bowl and arrange the prawns on top of the dish.

Ingredients

  • 55g/2oz broccoli, cut into florets

For the stock base

  • 400ml/14fl oz fish stock
  • 1 stalk lemongrass, tough outer leaves removed, inside chopped
  • ¼ onion, chopped
  • 1 tbsp tomato purée
  • 3 heads from tiger prawns (see below)

For the prawns and broccoli

  • 1 tbsp vegetable oil
  • ½ onion, sliced
  • 2 garlic cloves, finely chopped
  • 1 red chilli, finely sliced
  • 3 tiger prawns, peeled and de-veined
  • 55g/2oz cashew nuts, toasted
  • 1 lime, juice only
  • 2 tbsp chopped fresh coriander
  • 1 tbsp chopped fresh chives

Shopping List

Fragrant Thai prawns with lemongrass, chilli, broccoli and cashews

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry


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