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.
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.
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.