Prawn stir-fry — juicy prawns marinated in chilli, garlic and lime, tossed with crunchy pepper, water chestnuts and beansprouts in a fragrant Thai-style sauce. Quick and lively.
- 200g Raw Tiger Prawns
- 1 chopped Green Chilli
- 3 Cloves Crushed Garlic
- 1 bunch Coriander
- 1 tblsp Caster Sugar
- 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
Video
Preparation
- Put the prawns in a bowl. Put the chilli, garlic, snipped coriander stalks 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 over the prawns.
- Heat 1 tbsp oil in a wok, add the ginger and spring onions, and fry for 1 minute. Add the red pepper and fry for 1 minute, until it starts to soften. Add the water chestnuts and beansprouts and toss until the beansprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip into a serving dish.
- Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1–2 minutes until they turn pink, add the marinade and swirl the wok quickly, then tip onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serve over noodles with extra lime for squeezing.
