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

Easy

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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Ingredients

  • 200g raw, peeled tiger prawns from a sustainable source
  • 1 green Thai chilli, chopped
    Chillies

    Chilli

    chill-ee

    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
    Lime

    Lime

    ly-m

    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
    Ginger

    Ginger

    jin-jer

    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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

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.

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Comments, questions and tips

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impymarsh
7th Apr, 2012
5.05
Very fresh tasting as well as easy to make.
sharangoose
27th Jan, 2012
5.05
Forgot to rate
sharangoose
27th Jan, 2012
5.05
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
19th Jan, 2012
4.05
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
17th Jan, 2012
5.05
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
2nd Jan, 2012
3.05
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
31st Dec, 2011
5.05
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
31st Dec, 2011
5.05
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
26th Dec, 2011
5.05
Fresh, zesty and well worth a try. Even better than ordering a takeout!!
lchallans
26th Nov, 2011
5.05
Brilliant dish and will definitely do again but next time with chicken. Found the preparation of veg a bit of a faf as I had doubled the recipe but nevertheless worth it in the end.

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