Thai prawn, ginger & spring onion stir-fry

Thai prawn, ginger & spring onion stir-fry

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(63 ratings)

Prep: 30 mins Cook: 10 mins


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: per serving

  • kcal294
  • fat12g
  • saturates2g
  • carbs22g
  • sugars17g
  • fibre3g
  • protein25g
  • salt6.32g
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  • 200g raw, peeled tiger prawns from a sustainable source
  • 1 green Thai chilli, chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 3 garlic cloves, 1 crushed and 2 finely sliced
  • 1 bunch coriander, leaves and stalks separated
  • 1 tbsp caster sugar
  • juice 1 lime



    The same shape, but smaller than…

  • 3 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 tbsp groundnut oil
  • 3cm piece ginger, finely sliced, then shredded



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 8 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 red pepper, thinly sliced
  • 85g water chestnuts, sliced
  • 100g beansprouts
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • egg or rice noodles, to serve
  • lime wedges, to serve



    The same shape, but smaller than…


  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.

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Comments, questions and tips

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Comments (55)

janfaulk's picture

Made this last night. Delicious. The flavours are very good together. Looked lovely on the plate. Definitely make again.

lizleicester's picture

Can't really rate this recipe because I cheated so much (used Thai Green Curry paste), but it was a good inspiration and the result was delicious (especially the water chestnuts). Next time I'll do it properly...

janerichardson's picture

Yummy, yummy, yummy, lovely in my tummy.

sarahkdouglas's picture

Really lovely dish. I was dubious as the ingredients seemed bog-standard, but there's something special it. I don't faff around with all the stages, I just marinate the prawns in the lime and sauces while I fry everything else, then I chuck the prawn mixture in at the end. I also don't bother with the blender - just chopping it all makes the recipe much more approachable and doesn't affect the taste. You can obviously vary the veg, I like to use any combination of bok choi, peas, peppers, bamboo shoots and (pre-steamed) broccoli. It's good with jasmine rice or rice noodles. Try it!

jerseyporter's picture

This is one of our favourite recipes as a family (we have adapted the ingredient list to yield the right amount for four) and I've been cooking it on and off for nearly four years, since I first found it in my Good Food magazine around that time. Three years ago, my daughter, who was 13 at the time, needed a dish for a cooking competition at school, and this was the one she chose - she'd watched me, and helped me cook it (and, of course, had enjoyed eating it!) enough to feel confident to try it without my help, so whilst it does require a bit of skill in the basics of ingredient prep and cooking skill, it is easily 'doable' for the average home cook. The flavours in the finished dish are lovely - you can play around until you get the balance of flavours to suit you, but don't leave any of them out otherwise you won't get the full impact of the taste.

Well worth a try if you like Thai flavours and want a flavoursome dish to eat for supper!

bathouse's picture

If you've made this and don't like it or think it's average, you know nothing about food or taste, or you cannot cook.

This is such a nice stir fry, a massive favourite of mine. Thank you bbc good food.

Chara's picture

Very well said mate! You ve covered me completely. Hundreds of positive feedbacks and then -as usual- a couple of people that say the complete opposite. All I can think is that once again a few exceptions just determine the rule .that's a brilliant and very tasty recipie. My best wishes to those who can't cook and then blame the dish.

philinbrighton's picture

Really average. This wasn't in any way fragrant and way too salty. I love salt and it was too much for me. The only thing I changed was leaving out all but a smidge of oil. Maybe that would have cut the salt slightly.

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

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.

shyde44's picture

I agree, I've cooked much better and that is saying a lot

fenellabramwell's picture

Delicious! Although I do half the fish sauce quantity.

elainefarrell's picture

Tastiest stir-fry I've ever made!

oliviagetsthemessage's picture

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

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

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

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

This is a fabulous dish. Easy to make and delicious. Definitely one I will try again

jnduggan's picture

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


Questions (1)

tm2210's picture

The recipe says to use the crushed garlic to create the sauce for the prawns. The ingredient list includes 2 cloves of chopped garlic - where should these be included in the recipe?

Tips (1)

jerseyporter's picture

Further to my main review, some things we've done which I suppose come under the heading of 'tip' rather than 'comment'!

We've played around with alternatives to the main protein ingredients sometimes: we often make this with fewer prawns, but adding in some sliced chicken breast (marinade it along with the prawns) just for a bit of a change.

Also, if you can't get raw king prawns, or want a cheaper alternative, you can use ready-cooked king prawns (defrosted if frozen) and add them at the last minute so they don't go tough, but are still warmed through. Yes, it's a compromise as you can't really marinade cooked/frozen/defrosted prawns, but the flavours are still there running through the rest of the finished dish.