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“Recipe from a local Thai restaurant in my hometown.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the prawns, leaving the last part of the tail intact, and de-vein.
  2. Put the prawns in a shallow dish and toss with the chili, garlic, spring onions, ginger, lemon juice and parsley.
  3. Cover and chill for 30 minutes.
  4. Heat the oil in a large non-stick frying pan or wok.
  5. Add the prawns and marinade and stir-fry gently for 2-3 minutes until the prawns are pink and cooked through.
  6. Serve with a small dish of sweet chili dipping sauce.

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