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4
Easy
By Keith Floyd
Published 1991
You could serve this as a yummy starter or with rice and/or salad as a main course – lunch or dinner.
Remove the back vein from the prawns by making a shallow incision along the top of each prawn and removing the white or black intestinal vein with the point of a knife.
Heat the oil in a large frying pan or wok and Stir-fry the prawns for about 20 seconds, then add the spring onions, coriander, garlic, lemon zest and juice, and ginger. Stir-fry for 2–3 minutes, then squeeze over the lim