Prawn stir-fry Recipe

Heat 1 tablespoon ground nut oil in a wok over high heat. Add the 3 ginger slices and 8 spring onion slices, frying for about 1 minute until fragrant. Toss in the 1 red pepper and continue to fry for another 1 minute, just until it starts to soften a bit.

Next, add the 85g water chestnuts and 100g bean sprouts, tossing everything together until the bean sprouts begin to wilt. Finish with 1 tablespoon soy sauce and a generous grind of black pepper, then transfer the cooked vegetables to a serving dish.

Return the wok to the heat and add the remaining 1 tablespoon ground nut oil. Lift the marinated prawns out of their juices and add them to the hot wok. Toss for 1 to 2 minutes, until they turn opaque and pink. Pour in the reserved marinade, swirl it quickly around the wok, then tip the prawns and sauce over the stir-fried vegetables.

Snip the reserved coriander leaves over the top and sprinkle with the remaining lime juice. This stir-fry is excellent served over rice noodles, with extra lime wedges on the side for squeezing.