Tom Yum Prawn Stir-fry with Broccoli Rice

SERVES 4 PREPARATION 20 MINUTES COOKING 15 MINUTES

1 tablespoon peanut oil 1 onion, thinly sliced 1 tablespoon tom yum paste 2cm ginger, grated 2 kaffir lime leaves,

shredded 750g green prawns, peeled,

deveined, tails on 1 bunch bok choy, chopped 100g oyster mushrooms,

trimmed 2 teaspoons brown sugar ¼ cup chicken stock or water 1 tablespoon fish sauce

250g punnet cherry

tomatoes, halved 1 tablespoon fresh lime juice,

plus extra wedges to serve ½ cup beansprouts coriander leaves to serve BROCCOLI RICE 2 large heads broccoli,

roughly chopped

1. In a wok or large frying pan, heat oil on high. Stir-fry onion for 1-2 minutes or until tender.

Mix in paste, ginger and lime leaves, stir-frying for 1 minute until fragrant.

2. Add prawns and stir-fry for 2-3 minutes or until completely changed colour.

3. Add bok choy and mushrooms, stir-frying for 1 minute. Stir in sugar, cooking for 30 seconds. Mix in stock and fish sauce, bringing to a simmer. Toss through tomatoes and cook, stirring, for 1 minute.

4. BROCCOLI RICE. Using a food processor, pulse broccoli into rice-sized pieces. Blanch in boiling water for 20-30 seconds. Drain and set aside.

5. Stir juice through prawn mixture. Serve on broccoli rice topped with sprouts and coriander leaves. Accompany with extra lime wedges.