Spicy Tiger Prawns Stir-Fry
Tiger prawns marinated in zesty lime and fish sauce, quickly stir-fried with crisp vegetables, and served over noodles for a burst of spicy Thai flavour.
Ingredients
- 200 g raw tiger prawns - peeled if you prefer
- 1 green Thai chilli chopped
- 3 garlic cloves - 1 crushed and 2 finely sliced
- 1 bunch coriander leaves and stalks separated
- 1 tbsp caster sugar
- juice 1 lime
- 3 tbsp fish sauce
- 2 tbsp groundnut oil
- 3 cm piece ginger finely sliced then shredded
- 8 spring onions finely sliced
- 1 red pepper thinly sliced
- 85 g water chestnuts sliced
- 100 g beansprouts
- 1 tbsp soy sauce
- egg or rice noodles to serve
- lime
- wedges to serve
Instructions
- Place the tiger prawns in a bowl. Using a spice grinder or small food processor, blend the chopped green Thai chilli, garlic, coriander stalks (snipped up with scissors), and caster sugar until smooth. Stir in half of the lime juice and the fish sauce, then pour this mixture over the prawns.
- Heat a wok like this one over high heat with a splash of groundnut oil.. Add the ginger and spring onions, frying for about 1 minute. Next, throw in the thinly sliced red pepper and cook for another minute until it starts to soften.
- Add the water chestnuts and beansprouts, tossing everything using a wok spatula like this just until the sprouts begin to wilt. Stir in the soy sauce and a good grind of black pepper, then transfer the veggies to a serving dish.
- In the same wok, heat the remaining oil. Add the marinated prawns (lifting them out of their juices) and stir-fry for 1–2 minutes until they turn pink.
- Return the remaining marinade to the wok, give everything a quick toss, then spoon the prawns over the veggies.
- Sprinkle over the coriander leaves and squeeze in the rest of the lime juice. Serve your stir-fry over egg or rice noodles, with extra lime wedges on the side for an extra burst of flavour.Tip: I like to serve this over rice — this rice cooker makes it hands-free.