Prawn And Salmon Stir Fry With Lemon Grass And Mint

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 700 g salmon fillets, skinned and cut into cubes
• 400 g green prawns (i buy them already shelled you may want to up the weight if you are buying them with shell on.)
• 2 1/2 tablespoons fresh mint
• 2 tablespoons fresh lemongrass, finely chopped (2 teaspoons if you use a paste)
• 3 -4 garlic cloves, crushed
• 1 teaspoon grated lemon rind
• 1 lemon, juice of
• 2 teaspoons sambal oelek
• 3 tablespoons peanut oil, divided use
• 1 medium carrot, slice carrot into ribbons using a vegetable peeler (about 150g)
• 100 g snow peas, sliced into thin strips
• 200 g bean sprouts
• 1 tablespoon fresh coriander, finely chopped
• 2 tablespoons rice vinegar
• 2 teaspoons brown sugar
• 1 teaspoon soy sauce

Recipe

• 1 combine prawns and salmon in a large bowl with mint, lemon grass, garlic, rind, juice and sambal, cover, refrigerate 10 min's.
• 2 in a screw top jar add vinegar, sugar, soy sauce and 2 tablespoons peanut oil, shake well.
• 3 heat 1 tablespoon peanut oil in a wok add prawns and cook for a couple min's, stirring, add salmon and stir fry 3 min's more. remove from pan.
• 4 add a touch more oil and add carrot and snow peas stir-fry 1 minute, stirring continuously, return prawn mixture along with bean sprouts, coriander and combine oil, vinegar, sugar and soy, stir, cover a couple of minutes until vegetables are just tender and fish is cooked through.
• 5 i served as is, if you serve this with rice or noodles i would probably lower weight amounts of fish and slightly adjust on veg.