Prawn And Salmon Stir Fry With Lemon Grass And Mint Recipes

PRAWN AND SALMON STIR FRY WITH LEMON GRASS AND MINT

Steps:

• Combine Prawns and salmon in a large bowl with mint, lemon grass, garlic, rind, juice and sambal, cover, refrigerate 10 Min's.
• In a screw top jar add vinegar, sugar, soy sauce and 2 tablespoons peanut oil, shake well.
• Heat 1 Tablespoon peanut oil in a wok add prawns and cook for a couple Min's, stirring, add Salmon and stir fry 3 Min's more. Remove from pan.
• Add a touch more oil and add carrot and snow peas stir-fry 1 Minute, stirring continuously, Return prawn mixture along with bean sprouts, coriander and combine oil, vinegar, sugar and soy, stir, cover a couple of minutes until vegetables are just tender and fish is cooked through.
• I served as is, if you serve this with rice or noodles I would probably lower weight amounts of fish and slightly adjust on veg.

VIETNAMESE LEMONGRASS SHRIMP

Steps:

• In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds.
• Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt.
• Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.

SALMON STIR FRY

Steps:

• Break up ramen noodles and cook according to package directions, but not using seasoning packet.
• Drain and keep warm.
• In small saucepan, mix cornstarch, seasoning packet from noodles, water, reserved salmon liquid (if using canned salmon), soy sauce, sesame oil, garlic powder, and ginger.
• Cook over high heat, stirring frequently, until mixture boils; continue cooking for 1 minute.
• Remove from heat; keep warm.
• In large saucepan or wok, heat oil over medium-high heat.
• Add frozen stir-fry vegetables and water chestnuts.
• Stir-fry 3 minutes.
• Add salmon; cover and cook 1 minute.
• Add noodles and sauce; stir gently and heat through.
• ENJOY!