Have all the ingredients prepared before you start cooking. The prawns only take a few minutes in the wok, so you need all the ingredients ready to go.
Add the quinoa and 1 cup of chicken stock to a saucepan. Cover and cook over medium heat for about 12 minutes or until the quinoa is cooked and all the water has been absorbed. While the quinoa is cooking, prepare and chop all the ingredients. Dry the prawns thoroughly in a paper towel before cooking them so they don’t get soggy in the wok.
Heat half the oil in a wok over high heat. Once the wok is very hot, add half of the prawns with a teaspoon each of the garlic and ginger. Cook for 3-4 minutes or until cooked through, tossing regularly. Remove the prawns from the wok and set aside. Repeat with the second batch of prawns, adding a teaspoon each of the garlic and ginger. Remove the prawns from the wok and set aside. Sprinkle the resting prawns with rock salt.
Heat the rest of the oil in the wok. Add the remainder of the garlic and ginger, along with the onion and chilli, and stir fry for 1 minute. Add the shallots and stir fry for a further minute. Add the prawns to the wok and toss for a final minute. Remove from the heat and gently stir through the coriander leaves.
Divide the cooked quinoa into two bowls and top with the prawn mixture. Drizzle each bowl with lime juice and serve. Enjoy!
2,188 kJ (523 calories)
- Saturated Fat
About the author
Kate Freeman is HRI's resident nutritionist. She is a registered nutritionist from Canberra, Australia and the creator and managing director of the largest private nutrition practice in Canberra, The Healthy Eating Hub. Kate consults, writes, presents and mentors in the field of nutrition and has over 10 years of experience in the industry.