Serves 4

Pineapple, Prawn and Lemongrass Stir-fry with Basil

This dish is surprisingly quick and easy and very handy if you have basil on hand and a bag of frozen prawns in the freezer. Make sure you thaw the prawns thoroughly and dry them on paper towel before frying.


  • 1 tablespoon oil
  • 2 cloves garlic, chopped
  • ½ stalk lemongrass, finely chopped
  • 3-4 dozen raw prawns, shelled        
  • 1 teaspoon sesame oil
  • 2 tablespoons soya sauce
  • 1 ½ tablespoons sweet chilli sauce
  • 1 kaffir lime leaf, finely shredded
  • ½ a pineapple, skin cut off, chopped
  • Large handful basil leaves


  1. Heat oil in a large fry pan or wok. Add garlic, lemongrass and prawns, stir fry on high heat for 2-3 minutes until prawns are just about cooked. Add remaining ingredients, except basil leaves, and continue to cook a further few minutes until hot through. Turn off the heat and toss through the basil. Serve hot with steamed rice.