Garlic prawn stir fry

• Prawns · peeled, deveined150 g
• Turmeric1/4 tsp
• Saltto taste
• Oil2 tsp
• Garlic · sliced5 cloves
• Green chilli · slit2
• French beans · cut in 3 cm lengths60 g
• Capsicum · sliced1/2
• Black pepper · coarsely ground1/2 tsp
• Curry leaves8
• Lemon juice1 tbsp

Method

1. 1

   Toss the prawns with turmeric and salt. Pat dry with a paper towel so they sear rather than steam.

2. 2

   Heat the oil in a kadai on high until it shimmers. Add garlic, chilli and curry leaves and fry 20 seconds until the garlic turns pale gold.

3. 3

   Add the beans and capsicum and toss 1 minute. Add the prawns in a single layer.

4. 4

   Cook 1 minute without moving, turn, and cook 1 to 2 minutes more until the prawns curl and turn pink and opaque. Add pepper and lemon, toss, and serve at once.

Tips

• Prawns are done the moment they curl into a C; an O shape means overcooked and rubbery.
• Frozen prawns work; thaw fully and dry well.

Swaps

• No prawns? Use 150 g chicken breast strips and cook 2 minutes longer.

Storage

Eat fresh; prawns toughen when reheated.