Cook The Book: Prawns, Leaves, And Limes Recipe

Name: Cook The Book: Prawns, Leaves, And Limes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces Chinese greens; A thumb-sized piece ginger; A large stalk lemongrass; 2 small hot red chiles; 2 green onions; 2 tablespoons peanut or vegetable oil; 1 pound large raw prawns; 3 1/2 tablespoons lime juice; 3 1/2 tablespoons nam pla (Thai fish sauce); 2 teaspoons sugar; A large handful of cilantro leaves; A large handful of basil leaves

Servings: persons

5 ounces Chinese greens
A thumb-sized piece ginger
A large stalk lemongrass
2 small hot red chiles
2 green onions
2 tablespoons peanut or vegetable oil
1 pound large raw prawns
3 1/2 tablespoons lime juice
3 1/2 tablespoons nam pla (Thai fish sauce)
2 teaspoons sugar
A large handful of cilantro leaves
A large handful of basil leaves

1
Do the prep first, because everything happens quite quickly once you start cooking. Wash the leaves and remove any tough stems. Peel the ginger, then grate it or cut it into small, matchstick-like shreds. Remove the tough outer leaves of the lemongrass and very finely shred the tender heart. Finely chop the chiles, removing the seeds if you prefer cooler spicing. Finely shred the green onions.
2
Warm the oil in a wok or shallow pan. Add the ginger, lemongrass, chiles, and green onions and stir-fry for a couple of minutes, until the ginger starts to color. Drop in the prawns. As they turn opaque and color lightly, add the lime juice, nam pla, and sugar. When all is sizzling and fragrant, add the greens, turning them over in the pan as they start to wilt and darken. As soon as they are tender, add the cilantro and basil leaves and serve immediately.

100

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 ounces Chinese greens, A thumb-sized piece ginger, A large stalk lemongrass, 2 small hot red chiles, and more.

Yes, Cook The Book: Prawns, Leaves, And Limes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cook The Book: Prawns, Leaves, And Limes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions