Meals and Courses

  • 1 teaspoon sesame oil
  • 250 g (8 oz) raw king prawns, peeled and deveined
  • 4 spring onions, thinly sliced on the diagonal
  • 10 cm (4 in) piece of cucumber, deseeded and cut into matchsticks
  • 16 cherry tomatoes, halved
  • 1 tablespoon finely chopped coriander leaves
  • 1 teaspoon Thai fish sauce
  • 2 fresh red chillies, finely chopped
  • 4 tablespoons lemon juice

Heat the oil in a large wok or frying pan over a medium-high heat. When the oil is hot, add the prawns and stir-fry for 3–4 minutes until they turn pink.

Remove the prawns from the pan with a slotted spoon, and cut into thin slices on the diagonal. Place them in a bowl with the remaining ingredients and toss to mix well. Serve immediately.

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