Our Cookbook

Thai

Prawn, ginger and spring onion stir fry

Prawns in a fragrant chilli, lime and fish sauce dressing, stir-fried with crunchy veg and noodles.

  • Prep30m
  • Cook10m
  • Effortweeknight

  • 200g raw peeled prawns (king or tiger, sustainable)
  • 1 green chilli, chopped
  • 3 clove garlic (1 crushed, 2 finely sliced)
  • 1 bunch coriander (leaves and stalks separated)
  • 1 tbsp caster sugar
  • 1 lime, juiced
  • 3 tbsp fish sauce
  • 2 tbsp groundnut oil
  • 3 cm piece ginger, shredded
  • 8 spring onions, finely sliced
  • 1 red pepper, thinly sliced
  • 85g water chestnuts, sliced
  • 100g beansprouts
  • 1 tbsp soy sauce
  • 2 portion egg or rice noodles, to serve
  • lime wedges, to serve

Method

  1. Blitz the chilli, crushed garlic, coriander stalks, sugar, half the lime juice and the fish sauce to a paste, then pour over the prawns to marinate.
  2. Heat 1 tbsp oil in a wok and fry the ginger and spring onions for 1 minute. Add the red pepper and fry until softening, then stir in the water chestnuts and beansprouts until wilting. Season with the soy sauce and pepper and transfer to a serving dish.
  3. Heat the remaining oil and cook the prawns for 1-2 minutes until pink. Add the marinade, toss quickly, then combine with the vegetables.
  4. Garnish with coriander leaves and the remaining lime. Serve over noodles with lime wedges.