• 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 2 stalks lemon­grass, fine­ly chopped
  • 1 tsp fresh­ly grat­ed gin­ger
  • 400g/14oz shelled king prawns
  • 4 tb­sp lime juice
  • 4 tb­sp Thai fish sauce
  • 2 red chill­ies, fine­ly chopped
  • 1 small bunch spring onions/scal­lions, chopped
  • 125g/4oz mush­rooms, sliced
  • 1lt/4 cups chick­en or fish stock/broth
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion, gar­lic & lemon­grass in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the prawns are cooked through. Sea­son and serve.
  3. Kaf­fir lime leaves make a good gar­nish but they are not es­sen­tial.