Thai prawn, ginger & spring onion stir-fry

Thai prawn, ginger & spring onion stir-fry

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(66 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
    Water chestnuts

    Water chestnuts

    war-ta chest-nutz

    An ingredient with a very unusual, utterly reliable crunch and

  • 100g beansprouts


    been sp-rowts

    Widely seen as a major, somehow magic, ingredient, 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, 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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28th Jun, 2013
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.
25th Jun, 2013
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.
29th Apr, 2014
I agree, I've cooked much better and that is saying a lot
5th May, 2013
Delicious! Although I do half the fish sauce quantity.
29th Apr, 2013
Tastiest stir-fry I've ever made!
19th Apr, 2013
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 :)
7th Apr, 2013
Loved this one found it very tasty. Added a little chopped mint to the recipe. Will defiantly cook again very soon.
18th Oct, 2012
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
14th Oct, 2012
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.
19th Sep, 2012
Absolutely amazing, quick easy and so full of flavour. I added extra ginger and made it with rice instead of noodles, still great.


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