1 tbsp coconut oil
1/2 onion, thinly sliced
12 prawns – or as many as you want per head!
1 stalk lemon grass, very finely sliced
1 chilli, deseeded and sliced (I keep the seeds in!)
1/2 tbsp fish sauce
1 tbsp light soy sauce
pinch palm sugar

Heat the oil in a wok, add onions and stir fry until golden. Remove with slotted spoon.

Add prawns, lemon grass and chilli (use a bit more oil if necessary) and stir fry until prawns are pink and lemongrass is crisp. about 3 minutes.

Return onions and add fish and soy sauces, the sugar, and stir well.

Serve with rice vermicelli, or plain white rice and steamed veg, like Vicky’s veg.