Broccolini, coriander & sriracha prawn stir-fry

Preparation 20 mins + marinating time | Cooking 8 mins | Serves 4

2 tbs sriracha hot chilli sauce
1 tbs lemon or lime juice
3 garlic cloves, crushed
1 kg green king prawns, peeled and deveined (leave tail on)
2 tbs peanut or vegetable oil
2 tsp sesame oil
4 green onions (shallots), trimmed and cut into 4cm pieces
4cm piece ginger, peeled and finely chopped
2 bunches broccolini, cut into 4-5cm pieces
1 cup coriander leaves, roughly chopped
Steamed jasmine rice and lemon or lime wedges, to serve

Step 1 Combine sriracha, lemon or lime juice and garlic in a large ceramic or glass bowl. Add prawns and toss to coat. Cover and refrigerate for 20 minutes.

Step 2 Heat 1 tbs oil in a wok over high heat. Stir-fry prawns, in batches, until slightly charred and almost cooked through. Transfer to a plate.

Step 3 Add remaining 1 tbs oil and the sesame oil to the wok. Add green onions, ginger and broccolini. Stir-fry for 2 minutes. Add 1 tbs water, cover and cook for 1 minute. Toss through prawns and coriander. Serve with steamed jasmine rice and lemon or lime wedges.

Good for you ... Broccolini

An excellent source of vitamin C, one of the vitamins that contributes to the body’s immune function.

A good source of beta carotene, which the body converts to vitamin A. This vitamin is necessary for the structure and function of our skin and also for normal vision.

Provides folate, one the B vitamins needed for normal blood as well as growth and development in children.

A good source of dietary fibre, which is important for maintaining the function of the intestine.