Thai prawn, ginger & spring onion stir-fry

Thai prawn, ginger & spring onion stir-fry

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(44 ratings)

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Cooking time

Prep: 30 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

This stir-fry has a welcome spicy kick. Once you've made the paste, it takes only 10 minutes to cook

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
294
protein
25g
carbs
22g
fat
12g
saturates
2g
fibre
3g
sugar
17g
salt
6.32g

Ingredients

  • 200g raw, peeled tiger prawns from a sustainable source
  • 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
  • 3cm piece ginger, finely sliced, then shredded
  • 8 spring onions, finely sliced
  • 1 red pepper, thinly sliced
  • 85g water chestnuts, sliced
  • 100g beansprouts
  • 1 tbsp soy sauce
  • egg or rice noodles, to serve
  • lime wedges, to serve

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Method

  1. Put the prawns in a bowl. Put the chilli, crushed garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
  2. Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
  3. Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.

Recipe from Good Food magazine, May 2010

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Comments

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wendyjohn's picture

I have done this recipe on a number of occasions and loved it. Have also forwarded to friends who have also really enjoyed it. Definitely one of our favorites.

georginakonyves's picture
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I followed this recipe to the letter and found the end result to be average. Not a disaster but not the best thing I've ever cooked. I was a bit disappointed considering the rave reviews this recipe has received.

fenellabramwell's picture
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Delicious! Although I do half the fish sauce quantity.

elainefarrell's picture
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Tastiest stir-fry I've ever made!

oliviagetsthemessage's picture
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Fantastic dish, what a flavour bomb! i only used 1 tbsp of fish sauce and i think it was just the right amount to give a nice accent, i omitted the coriander leaves at the end but definitely recommend using the stalks in the marinade as the flavour is really enhancing rather than so over-powering, also omitted the beansprouts as dont like them and replaced with broccolli- may steam alongside next time or just cut into tiny florets but still perfectly fine, finally added the zest of the entire lime which made it really fresh. Served with noodles for a beautiful dinner for two :)

lyndajoyce's picture

Loved this one found it very tasty. Added a little chopped mint to the recipe. Will defiantly cook again very soon.

dishymummy's picture
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Very tasty. I used straight to wok noodles which I added at the end of stage 2. I cooked the prawns in a different pan and then added to the noodles and veg mix before serving.

helenthom's picture
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Absolutely delicious. One of my fave meals EVER now. Made it with basmati rice instead to soak up all the yummy juices.
Have made this quite a few times now and love it EVERY time.

jcepatrick's picture
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Absolutely amazing, quick easy and so full of flavour. I added extra ginger and made it with rice instead of noodles, still great.

fi_piacentini-rae's picture
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This is a fabulous dish. Easy to make and delicious. Definitely one I will try again

jnduggan's picture
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AMAZING! Really really lovely, packed with flavour and so healthy too! Great dish. Would be fab with chicken or fish too

impymarsh's picture
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Very fresh tasting as well as easy to make.

sharangoose's picture
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Forgot to rate

sharangoose's picture
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I've made this 5 times now. The first time I too was left with sliced garlic, but now add at the same time as ginger. I also buy frozen prawns as these have already been de-veined and I find doing this a faff. I also find it's better if the noodles are added to the main dish and swirled around so they pick up all the flavour. An excellent dish, will continue with this one. I also find that by adding a few extra noodles, this easily feeds 3.

whirlwind's picture
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This was really tasty but I too knocked one star off for the dish being over complicated. It is easy to just cook it all together. I stir fried the veg, added the noodles, then the prawns (we used cooked as that's what we had in) and then finally the marinade. I stirred the coriander leaves into the dish and added a few extra when serving.

We didn't use water chestnuts (as didn't have any) but added some sugar snap peas and baby sweetcorn as we had those in.

I used half a normal red chilli with seeds and found it a little hot for me - it detracted from the other flavours. I think you just need to play around with the chilli quantities for personal preference.

dfoster1's picture
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Delicious meal. Have made it twice now and its been a hit both times.

I tend to use a little less spring onion, a few more prawns and an extra chilli to make it really spicy.

Also, I've assumed that you add the sliced garlic in step 2 as it doesn't say in the recipe.

jarvster2000's picture
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It took a long time to prepare and was also left with two sliced garlic cloves at the end! I assume these would probably have been fried at the start with the onions and ginger. I also thought 3 tbsp of fish sauce was a bit much since it made it very salty. Got caught out at the end with the noodles since the dish was done and I needed the wok again! However, it tasted fresh and I will make it again. I will probably upgrade the rating to 4 when I reduce the fish sauce!

yvettelou1's picture
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Wonderful recipe, we added lime zest for extra zing & ate it with sticky Thai rice, which was just perfect. I too was confused by the whole garlic thing!

yvettelou1's picture
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Wonderful recipe, we had it with sticky rice & it was excellent, I also added some of the lime zest too, gives it a bit more zing.

cocojo's picture
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Fresh, zesty and well worth a try. Even better than ordering a takeout!!

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