Cook The Book: Prawns, Leaves, And Limes

• 5 ounces Chinese greens
• A thumb-sized piece ginger
• A large stalk lemongrass
• 2 small hot red chiles
• 2 green onions
• 2 tablespoons peanut or vegetable oil
• 1 pound large raw prawns
• 3 1/2 tablespoons lime juice
• 3 1/2 tablespoons nam pla (Thai fish sauce)
• 2 teaspoons sugar
• A large handful of cilantro leaves
• A large handful of basil leaves

1. Do the prep first, because everything happens quite quickly once you start cooking. Wash the leaves and remove any tough stems. Peel the ginger, then grate it or cut it into small, matchstick-like shreds. Remove the tough outer leaves of the lemongrass and very finely shred the tender heart. Finely chop the chiles, removing the seeds if you prefer cooler spicing. Finely shred the green onions.
2. Warm the oil in a wok or shallow pan. Add the ginger, lemongrass, chiles, and green onions and stir-fry for a couple of minutes, until the ginger starts to color. Drop in the prawns. As they turn opaque and color lightly, add the lime juice, nam pla, and sugar. When all is sizzling and fragrant, add the greens, turning them over in the pan as they start to wilt and darken. As soon as they are tender, add the cilantro and basil leaves and serve immediately.

chinese greens, ginger, stalk lemongrass, hot red chiles, green onions, peanut, prawns, lime juice, fish sauce, sugar, handful of cilantro leaves, handfulua

Taken from www.seriouseats.com/recipes/2011/05/prawns-leaves-and-limes-recipe.html (may not work)