Prawn stir-fry

3 steps · 34 min total

1. 01

   Prepare the Marinade

   First, get the 200g raw tiger prawns into a bowl. In a spice grinder or small food processor, combine the 1 green chilli, 3 cloves garlic, the stalks from a bunch of coriander (snip them up first), and 1 tablespoon caster sugar; whizz until it forms a coarse paste. Stir in half of the lime juice and 3 tablespoons fish sauce, then pour this aromatic mixture over the prawns to marinate.
2. 02

   Stir-fry the Vegetables

   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.

3. 03

   Cook the Prawns and Finish

   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.