Vietnamese lemongrass and kaffir lime

Vietnamese lemongrass and kaffir lime prawns.

Ingredients serves 2

  • 12 jumbo green prawns shell off deveined
  • 1 five taste shot lemongrass and kaffir lime paste
  • 1cup chicken stock salt reduced
  • 1tbsp gluten-free cornflour mixed on warm stock
  • 1 cup Thai stirfry vegetables (brocc, red capsicum, carrot, baby corn, bamboo shoots, green beans)
  • 1 handful fresh coriander
  • 1 lime – 1/2 juiced and 1/2 to serve at end
  • 1 cake Vermicelli halved


  1. Cook prawns in non stick skillet with cooking spray until almost pink
  2. Add remaining ingredients except Vermicelli and stir fry until prawns are cooked through
  3. Place half Vermicelli in mason jar
  4. Add 6 prawns then top with 1/2 remaining ingredients and 1/2 of the sauce.
  5. Serve with 1/4 lime wedge.