Prawn stir-fry

Name: Prawn stir-fry
Yield: 4 servings
Cuisine: Thai
Ingredients: 200g Raw tiger prawns; 1 chopped Green Chilli; 3 Cloves Crushed Garlic; 1 bunch Coriander; 1 tblsp Caster Sugar; Juice of 1 Lime; 3 tbsp Fish Sauce; 2 tablespoons Ground Nut Oil; 3cm piece Ginger; 8 slices Spring Onions; 1 sliced Red Pepper; 85g Water Chestnut; 100g Bean Sprouts; 1 tablespoon Soy Sauce; To serve Rice Noodles; To serve Lime

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Raw tiger prawns200 g
Green Chilli1
Garlic3 cloves
Coriander1 bunch
Caster Sugar1 tbsp
Limejuice1
Fish Sauce3 tbsp
Ground Nut Oil2 tbsp
Ginger3
Spring Onions8 slice
Red Pepper1
Water Chestnut85 g
Bean Sprouts100 g
Soy Sauce1 tbsp
Rice Noodles
Lime

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

3 steps · 0 min

1
Put the prawns in a bowl. Put the chilli, garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
2
Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
3
Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.