Thai Prawn and Ginger

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    9mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    569
based on 21 ratings

This is a quick and tasty stir fry dish served with rice noodles and garnished with chopped peanuts and coriander. This is the recipe for you, if your looking for something healthy, quick and delicious. Add more fresh chilli or a drizzle of chilli oil if you like more heat.

recipe updated 22 Aug. 2023

Ingredients

  • Shallot icon
    Shallot
    150 g
  • Fresh chili icon
    Fresh chili
    1
  • Ginger icon
    Ginger
    10 g
  • Yellow capsicum icon
    Yellow capsicum
    75 g
  • Bamboo shoot icon
    Bamboo shoot
    200 g
  • Prawn icon
    Prawn
    350 g
  • Rice noodles icon
    Rice noodles
    200 g
  • Peanuts icon
    Peanuts
    70 g
  • Coconut oil icon
    Coconut oil
    1 tablespoon
  • Peanut oil icon
    Peanut oil
    1 tablespoon
  • Garlic clove icon
    Garlic clove
    3
  • Coconut sugar icon
    Coconut sugar
    2 teaspoons
  • Lime icon
    Lime
    1
  • Dark soy sauce icon
    Dark soy sauce
    2 tablespoons
  • Fish sauce icon
    Fish sauce
    1 tablespoon
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Spring onion icon
    Spring onion
    4
  • Black pepper icon
    Black pepper
    1 teaspoon
  • Coriander icon
    Coriander
    20 g
  • Lime icon
    Lime
    1

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Medium bowl
  • kCook icon Heatproof bowl
  • kCook icon Serving plate

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add coconut oil and peanut oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 140°C, speed 3
  8. Turn direct prep attachment to position 1
  9. Slice shallot into the stir fry with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Add fresh chili to the stir fry
  12. Turn direct prep attachment to position 1
  13. Slice ginger and yellow capsicum into the stir fry with direct prep attachment
  14. Turn direct prep attachment to position 2
  15. Add garlic clove, coconut sugar and lime to the stir fry
  16. Cook with filler cap removed - 1 min, 140°C, speed 4
  17. Then add dark soy sauce, fish sauce, bamboo shoot and salt & pepper to the stir fry
  18. Cook with filler cap removed - 1 min 30 sec, 120°C, speed 4
  19. Then add prawn to the stir fry
  20. Cook with filler cap removed - 2 min 15 sec, 120°C, speed 4
  21. Then add spring onion and black pepper to the stir fry
  22. Add rice noodles to a clean medium bowl
  23. Transfer stir fry to medium bowl
  24. Toss with slotted spoon
  25. Serve
  26. Garnish with coriander, peanuts and lime
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