Recipes by Di Swann
1. Marinate the raw prawns in the Gourmet Garden Coriander, Gourmet Garden Lemon Grass and lime juice for 10 minutes.
2. Curry Sauce: Heat a dash of oil with the sesame oil in a wok. Add the prawns and stir fry quickly until they turn pink. Remove from the pan and set aside.
3. Add Wattie’s frozen Wok Creations Malaysian Style Vegetables to the pan and stir-fry until thawed. Add the fish sauce, sweet chilli sauce, Gourmet Garden Coriander,
Gourmet Garden Lemon Grass and coconut milk to the pan and continue cooking until the vegetables are crisp and tender.
4. Add the prawns back into the pan and heat through. Season to taste.
5. Serve with rice noodles.