Garlic Prawn and Pak Choi Stir-Fry with Ginger and Sesame

Juicy prawns and crisp pak choi are tossed in a pan with a savory ginger soy sauce. Served with jasmine rice and a fresh lime.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g raw prawns, peeled
• 300 g pak choi
• 2 Stück garlic cloves
• 1 TL fresh ginger, grated
• 1 Stück red chili
• 2 Stück spring onions
• 2 EL soy sauce
• 1 TL honey
• 1 TL sesame seeds
• 1 EL cooking oil
• 150 g jasmine rice
• 1 Stück lime
• salt
• pepper

Method

1. Cook the rice in plenty of salted water according to the package instructions, drain and keep warm.
2. Pat the prawns dry and season with salt and pepper. Clean the pak choi, separate the leaves and cut the stems into pieces.
3. Finely chop the garlic, slice the chili into thin rings, slice the spring onions into rings and separate the white parts from the green.
4. Heat the oil in a large pan over medium to high heat. Fry the prawns for 1 to 2 minutes until they turn pink, then remove them from the pan.
5. Fry the ginger, garlic, chili and the white spring onion rings in the pan for 30 seconds. Add the pak choi stems and fry for 2 minutes, then cook the leaves along for a few seconds.
6. Stir together the soy sauce and honey, add to the pan and let it reduce briefly. Return the prawns to the pan and toss for 1 minute.
7. Sprinkle with sesame seeds and the green spring onion rings, season with a little lime juice and serve with the rice. Serve lime wedges on the side.