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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5th Jul, 2012
This is a fabulous dish. Easy to make and delicious. Definitely one I will try again
25th Apr, 2012
AMAZING! Really really lovely, packed with flavour and so healthy too! Great dish. Would be fab with chicken or fish too
7th Apr, 2012
Very fresh tasting as well as easy to make.
27th Jan, 2012
Forgot to rate
27th Jan, 2012
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.
19th Jan, 2012
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.
17th Jan, 2012
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.
2nd Jan, 2012
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!
31st Dec, 2011
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!
31st Dec, 2011
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.


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