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Thai prawns with bamboo in sweet lime chilli coconut sauce with peanuts

Prawns cooked in a sweet lime coconut chilli sauce with bamboo shoots and julienned carrots served over vermicelli with peanuts to garnish. Tofu can be used instead of prawns for a vegetarian version. Recipe serves 2-3.

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Recipe ingredients

10-15 medium raw, shelled de-veined prawns or 100g tofu per serve
peanut oil
1 large clove of garlic crushed
Zest from one lime
juice from one lime
1 tblsp fresh finely chopped ginger
1 tblsp of crushed chilli. (I use Just Chilli)
1½-2 tblsp of sugar
1 225g can of bamboo shoots
1 carrot julienned
1 400ml can of coconut cream
salted peanuts
salt
Vermicelli 50g per serve

Cooking Steps

You need to prepare all ingredients first as actual cooking time is quick and cook vermicelli at same time as dish.
Heat a wok, add good dollop of peanut oil, add garlic, ginger, chilli and lime zest. Cook for 1 minute to release the flavours
Add prawns and cook about until ½-¾ done, remove prawns from wok.
Add coconut cream, lime juice, julienned carrot, sugar and bamboo shoots (and tofu if using)
Bring dish to simmer, and simmer 1-2 minutes. Do not over cook, vegetables should be heated through and remain crunchy.
Add prawns back in.
Vermicelli should be cooked by now, serve prawns etc over vermicelli and garnish with peanuts.
season well