Thai prawn, ginger & spring onion stir-fry

Thai prawn, ginger & spring onion stir-fry

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(50 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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chiefski's picture
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Quick, easy and completely delicious. This is my favourite recipe. Can't be faulted.

emilyrose2305's picture
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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
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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
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This was wonderful. After prep of the veg, it took hardly any time to cook. Lots of taste and texture.

eleanormayo's picture
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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
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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
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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
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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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