2 tbsp coconut oil
2 garlic cloves, thinly sliced
1 lemongrass stalk, halved
1 small onion, thinly sliced
1 red chilli, seeded and sliced
2.5cm/1in piece fresh root ginger, peeled and shredded
450g/1lb large raw peeled prawns (jumbo shrimp)
340g/12oz pak choi (bok choy), shredded
2 tbsp Thai fish sauce
juice of 1 lime
1 Heat the oil in a wok or deep frying pan. Add the garlic, lemongrass, onion, chilli and ginger and stir-fry briskly over a high heat for 2 minutes.
2 Add the prawns and pak choi and stir-fry for 2–3 minutes until the pak choi is slightly tender but still crisp and the prawns are pink and succulent.
3 Add the fish sauce and lime juice and cook for 1 minute. Discard the lemongrass and serve immediately with boiled rice or noodles.