Ingredients

Method

• sesame oil, for stir-frying
• 1 x 230 g punnet aromatic stir-fry mix
• 100 g shiitake mushrooms
• 150 ml vegetable stock
• 2 T fish sauce
• 1 x 400 ml can coconut milk
• 250 g headless prawns, cooked
• 2 T sugar
• ½ cup lime juice
• 4 slices lime

Method

Ingredients

To a small Teflon-coated saucepan, add 3 drops of sesame oil. Fry the aromatic stir-fry mix and mushrooms for 3 minutes, turning carefully using a wooden spatula.
Add the vegetable stock, fish sauce and coconut milk. Bring to a boil then add the prawns, sugar, lime juice and lime slices. Stir through then turn off the heat.
Serve immediately in small bowls or teacups.

Per serving: 1615.5kJ, 13.8g protein, 28.8g fat, 18.7g carbs