Thai prawn, ginger & spring onion stir-fry

Thai prawn, ginger & spring onion stir-fry

  • 1
  • 2
  • 3
  • 4
  • 5
(78 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


  • 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

    The two most common beansprouts are the green-capped mung bean

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
bethbiscuits's picture
22nd Apr, 2020
I did as others suggested and cut down on fish sauce. I had some pak choi that needed using so i put that in as well. Nice dish full of fragrant flavours
Minimasks's picture
19th Jul, 2019
I followed other comments and only put in 1 x tbsp of fish sauce. I didn’t have but oil do put 1 tsp of peanut butter in with the coriander, chilli and garlic. Also added broccoli and mushrooms. Compliments received. Will make again
Anthony Mehmet's picture
Anthony Mehmet
19th Apr, 2019
Very salty and way to much fish sauce. Overall to much effort for so little reward. If you cut back on the salt and only 1 tablespoon of fish sauce . Then it’s edible! Only just . Very poor in my opinion
22nd Mar, 2018
Delicious recipe. Recipe seems to miss a bit so I put the crushed garlic in the processor for the sauce, then fried the sliced garlic with the ginger.
4th Sep, 2017
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?
2nd Apr, 2016
Made this last night. Delicious. The flavours are very good together. Looked lovely on the plate. Definitely make again.
30th Jan, 2016
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...
19th Dec, 2014
Yummy, yummy, yummy, lovely in my tummy.
16th Jul, 2014
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!
21st Jun, 2014
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!


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.
21st Jun, 2014
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.
Want to receive regular food and recipe web notifications from us?