Thai prawn, ginger & spring onion stir-fry

Thai prawn, ginger & spring onion stir-fry

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(64 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
    Water chestnuts

    Water chestnuts

    war-ta chest-nutz

    An ingredient with a very unusual, utterly reliable crunch and

  • 100g beansprouts
    Beansprouts

    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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  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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hannahspruijt
4th Sep, 2017
3.8
Simplified the process similarly to sarahkdouglas - marinated the prawns in the first mixture (tho not that much fish sauce - would be far too salty! Used about 1tbsp, and one large green chilli de-seeded, not a Thai one else my 2yr old wouldn't cope!) while stirfrying the veg (used what I had in the fridge; julienned carrots, broc, red pepper and beansprouts). There wasn't enough liquid for my liking at the end, but the flavours and heat level were a good balance for all of us. Not sure why the recipe states the garlic cloves need dealing with differently?
janfaulk
2nd Apr, 2016
3.8
Made this last night. Delicious. The flavours are very good together. Looked lovely on the plate. Definitely make again.
lizleicester
30th Jan, 2016
3.8
Can't really rate this recipe because I cheated so much (used Thai Green Curry paste), but it was a good inspiration and the result was delicious (especially the water chestnuts). Next time I'll do it properly...
janerichardson
19th Dec, 2014
Yummy, yummy, yummy, lovely in my tummy.
sarahkdouglas
16th Jul, 2014
5.05
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!
jerseyporter
21st Jun, 2014
5.05
This is one of our favourite recipes as a family (we have adapted the ingredient list to yield the right amount for four) and I've been cooking it on and off for nearly four years, since I first found it in my Good Food magazine around that time. Three years ago, my daughter, who was 13 at the time, needed a dish for a cooking competition at school, and this was the one she chose - she'd watched me, and helped me cook it (and, of course, had enjoyed eating it!) enough to feel confident to try it without my help, so whilst it does require a bit of skill in the basics of ingredient prep and cooking skill, it is easily 'doable' for the average home cook. The flavours in the finished dish are lovely - you can play around until you get the balance of flavours to suit you, but don't leave any of them out otherwise you won't get the full impact of the taste. Well worth a try if you like Thai flavours and want a flavoursome dish to eat for supper!
bathouse
29th Apr, 2014
5.05
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
25th May, 2014
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
philinbrighton
15th Apr, 2014
0.05
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
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.

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tm2210
28th Apr, 2016
The recipe says to use the crushed garlic to create the sauce for the prawns. The ingredient list includes 2 cloves of chopped garlic - where should these be included in the recipe? Thans.
jerseyporter
21st Jun, 2014
5.05
Further to my main review, some things we've done which I suppose come under the heading of 'tip' rather than 'comment'! We've played around with alternatives to the main protein ingredients sometimes: we often make this with fewer prawns, but adding in some sliced chicken breast (marinade it along with the prawns) just for a bit of a change. Also, if you can't get raw king prawns, or want a cheaper alternative, you can use ready-cooked king prawns (defrosted if frozen) and add them at the last minute so they don't go tough, but are still warmed through. Yes, it's a compromise as you can't really marinade cooked/frozen/defrosted prawns, but the flavours are still there running through the rest of the finished dish.