Serves 1 as a main dish or 2 with rice
250g fresh prawns/shrimp (defrost thoroughly if using frozen)
300g stir-fry vegetables (we used cabbage, bean sprouts, carrot and onion)
3 tbsp Bim’s Kitchen Chilli Coconut Relish
5 tbsp sunflower oil
2 tsp corn flour (mixed smoothly in 100ml water)
2 generous pinches of salt
optional garnish: some chopped coriander
Plus, for the marinade/cooking liquid:
2 tsp Mara Celtic Kombu seaweed flakes
5 tbsp lemon juice
3 tbsp sunflower oil
1 tbsp water
Mix all the marinade ingredients together in a bowl and leave to infuse for at least 10mins. In a separate bowl containing the prawns/shrimp, add 2 tbsp of the marinade mixture and coat prawns thoroughly. Leave prawns to marinate for at least 10mins.
Heat 2 tbsp sunflower oil in a wok. When hot, pour in the marinated prawns and stir-fry for about a minute until the prawns are nearly cooked. Empty the prawns in to a clean bowl and set aside. Heat remaining sunflower oil with the Chilli Coconut Relish, salt and remaining Kombu marinade set aside earlier. Keep stirring until the mixture begins to thicken. Add the stir fry vegetables and about 50ml water. Stir fry the vegetables for a minute or so. Add the prawns, stir thoroughly and then add in the corn flour. Once the cornflour has thickened, mix through the chopped coriander if using and serve straight away. Enjoy on its own or with some plain rice.