Fixings 

1 tbsp vegetable oil

2 lemongrass stalks, extreme external leaves evacuated, the rest finely slashed

thumb-sized piece ginger

, destroyed

100g crisp pineapple

lumps

100g green bean

100g entire cherry tomato

200g crude ruler prawn

little pack Thai basil leaves or standard basil takes off

For the sauce

4 tbsp lime juice, in addition to wedges to serve

2 tbsp fluid chicken stock

1 tbsp fish sauce

1 tbsp delicate chestnut sugar

 Strategy 

1. Combine the sauce fixings in a little bowl. Put aside.

2. Heat the oil in a huge wok. Sauté the lemongrass and ginger until brilliant. Include the pineapple, beans and cherry tomatoes, and panfry for 3-5 mins until the beans are simply cooked. Include the prawns and the sauce. Panfry for another 3-5 mins until the prawns are cooked, then toss in the greater part of the basil takes off. Present with lime wedges and the remaining basil leaves scattered over.