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Yield:
1
Ingredients:
Instructions:
Instructions: 1. Peel prawns, clean out intestine and set aside. Heat oil in wok and quickly stir-fry the aromatics. Add prawns and continue stir-frying until they change colour. Remove to a bowl.
2. Add capsicum, beans and celery to wok and stir-fry for 2 minutes until a little softened. Add eschallots, sugar, fish sauce. lime juice and coconut milk and bring to the boil. Return prawns to the wok with coriander leaves and heat through. 3. Serve in bowls over steamed rice and sprinkled with peanuts. Email this Recipe:
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