Wash the pak choi thoroughly, remove the stalk end and halve the leaves lengthways. Peel and finely chop the ginger and garlic.
Heat the coconut oil in a large frying pan or wok and fry the prawns briefly on all sides until just cooked. Then take them out of the pan.
Sweat the ginger and garlic briefly in the same pan until fragrant. Then add the pak choi and fry briefly until it wilts slightly.
Stir in the coconut milk and soy sauce and bring everything briefly to the boil. Return the prawns to the pan and only warm through briefly.
Season to taste with chilli flakes and salt. Finally, drizzle over the sesame oil.
Good to know
When things need to be quick, a stir-fry like this is worth its weight in gold. Warm, creamy, spicy and on the table in a few minutes. Just the thing for a busy day.
Swaps
Pak choi → spinach (also provides folate) | coconut oil → ghee (heat-stable for frying) | soy sauce → tamari (gluten-free alternative with a similar flavour)
Allergens
The dish contains crustaceans, soya and usually sesame; leave out the chilli flakes for children, and during pregnancy only use prawns that are cooked all the way through. Contains: gluten (soy sauce), soya, sesame.
