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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sarahkdouglas's picture
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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!

bathouse's picture
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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
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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
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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
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Delicious! Although I do half the fish sauce quantity.

elainefarrell's picture
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Tastiest stir-fry I've ever made!

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

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

impymarsh's picture
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Very fresh tasting as well as easy to make.

sharangoose's picture
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Forgot to rate

sharangoose's picture
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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's picture
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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.

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