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 (55)

sharangoose's picture

I thought this was fantastic. All the flavours come through. It does take a while to do all the chopping but I did this ahead so that was ok. We ate this twice in 3 days we loved it so much. On the first occasion we doubled everything. Like JaneR, I ended up with the sliced garlic at the end as the method doesn't say when to add it. Would recommend this dish to anyone.

shakitty's picture

really easy and tasty!

lucypollock's picture

i made this last night and it was so yummy. i made for 3 (2 adults and one child) i think i would make more for next time as it barely got us around. i did miss out a few ingreidents such as the waterchess nuts as there was none in the supermarket but added more bean sprouts to make up for it. i added more chilli (as we like things hot) and used half amount of fish sauce as we wern't too sure about it. i think it was amazing, will defo put it in my scrap book of food ideas :)

pambreckenridge's picture

This has to be the very best stirfry recipe for prawns. I used cooked prawns and it worked just as well. I love the marinade with the coriander. It really adds to the flavour.

chiefski's picture

Quick, easy and completely delicious. This is my favourite recipe. Can't be faulted.

emilyrose2305's picture

Easy to make, with great tasting results. However, I would question the amount of fish sauce needed, as I only put in 1 tbsp, and still found that to be plenty.

pixieloveheart's picture

We love this and have had with rice and noodles, both delicious!

janerollinson's picture

The ingredients list says to slice 2 cloves of garlic as well as crushing one which you add to the marinade - when do you use the sliced cloves?

Frantic Flapjack's picture

This was wonderful. After prep of the veg, it took hardly any time to cook. Lots of taste and texture.

eleanormayo's picture

Good flavours, but overly complicated if you ask me. I was not put off by the long list of ingredients, but cooking the veggies and prawns separately was a faff and I thought the whole point of a stirfry was that you just bung it all in and cook together...

donnalovescheese's picture

Quick and tasty served with egg noodles

goofbump's picture

Real simple to make, prefer a little more chilli, however still a fantastic meal

sun4flower's picture

Great recipe, absolutely delicious and easy to make once you have everything to hand. Made it with rice noodles and the flavours were wonderful.

19odstock90's picture

Wonderful recipe- really delicious and easy to make. Used egg noodles and cannot fault the flavours.

heidiandnabs's picture

Absolutely delicious. We used rice instead of noodles which was great to absorb the delicious sauce. Will definitely make this again - it's a taste sensation!


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