Kohlrabi and School Prawn Stir-fry

Su Hào Xào Tép

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Preparation info

  • Difficulty

    Easy

  • Serves

    4-6

    as part of a Shared Meal

Appears in

I WAS INTRODUCED TO KOHLRABI WHILE IN SAPA AND SINCE THEN I HAVE KEPT MY EYE OUT FOR ANY RECIPES THAT USE THIS UNIQUE VEGETABLE. THE TEXTURE OF BOTH KOHLRABI AND SCHOOL PRAWNS COMPLEMENT EACH OTHER WELL. BUT THAT’S ONLY IF YOU STICK TO THE RULES AND EAT THE PRAWN SHELLS!

Ingredients

  • 500 g (1 lb 2 oz) kohlrabi, peeled and sliced into 1 × 4 cm (½ × 1½ inch) pieces
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, finely chopped
  • 200 g (7 oz) raw small school prawns (shrimp), legs and heads trimmed, or peel if preferred
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar
  • 2 spring onions (scallions), sliced into 4 cm (½ inch) pieces
  • coriander (cilantro) sprigs, to garnish

Method

Pour 1 litre (35 fl oz/4 cups) of water into a saucepan and bring to the boil. Add the kohlrabi and boil for 2 minutes. Drain well, then plunge into iced water, drain and set aside.

Place a frying pan over medium heat, add 1 tablespoon of the oil and stir-fry the garlic until fragrant. Increase the heat, then add the prawns and stir-fry for 3 minutes. Remove the prawns from the pan and set aside.

In the same pan, heat the remaining oil and stir-fry the kohlrabi for 3 minutes, then add the fish sauce, sugar, spring onions, ½ teaspoon salt and 1 teaspoon freshly ground black pepper, and stir-fry for 5 minutes. Return the prawns to the pan and toss for a further minute to heat through.

Transfer to a serving bowl and garnish with coriander sprigs. Serve with jasmine rice.