Prawn stir-fry

Seafood · Thai classic.

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

Method

1. Chill — 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.
2. Add ingredients — Add half of the lime juice and the fish sauce, then pour this over the prawns.
3. Fry — Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min.
4. Fry — Add the red pepper and fry for 1 min, until the pepper starts to soften.
5. Add ingredients — Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt.
6. Add ingredients — Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
7. Heat the pan — Heat the remaining oil in the wok and add the prawns, lifting them out of their juices.
8. Add ingredients — Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg.
9. Continue cooking — Snip over the coriander leaves and sprinkle on the remaining lime.
10. Serve — Serves over noodles with extra lime for squeezing over.

More Thailand recipes

• Pad Thai
• Green Curry
• Tom Yum Goong
• Mango Sticky Rice
• Som Tam
• Massaman Curry