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Food themed evenings with friends are becoming more and more popular. Here is a recipe for a Thai-inspired theme. The first part of this tasty dish can be made before your guests arrive and the last part literally minutes before sitting down to eat.

Ginger & Lime Prawns on Coco-Crème Vegetables


  • 600 g packet prepackaged Thai Stir Fry mix
  • 250 ml coconut milk
  • 15 ml corn flour
  • 250 ml baby spinach (tatsoi)
  • salt and freshly-milled black pepper, to taste
  • 10 - 15 ml garlic, crushed (or to taste)
  • 10 - 15 ml ginger root, grated (or to taste)
  • 45 ml olive oil
  • zest of 2 limes
  • 2 limes, thinly sliced
  • 12 large whole prawns, veins removed
  • coriander leaves


Heat a saucepan and cook the stir-fry until translucent. Mix the corn flour into the coconut milk and add to vegetables. Bring to a boil and cook until thickened. Remove from heat and toss in the baby spinach. Season and transfer to 6 small serving bowls. Cover and keep warm.

Combine the garlic, ginger, oil, zest and lime slices. Add to a hot wok or heavy-bottomed frying pan, followed by the prawns. Cook on high heat for 3 – 4 minutes or until prawns turn pink and are cooked. Place two prawns on each bed of vegetables, drizzle with the pan juices, garnish with coriander leaves and serve.

Serves 6.