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Prawn stir-fry

Prawn, ginger & spring onion stir-fry on a plate with lime and coriander

Prawn stir-fry

Name: Prawn stir-fry
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2
Cuisine: Thai
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

Good Food team

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Serves 2

Easy

Prep: 30 mins

Cook: 10 mins

A star rating of 4.5 out of 5.105 ratingsRate

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Make this Thai-inspired prawn stir-fry with ginger, spring onions and a spicy green chilli kick. Once you've made the paste, it takes only 10 minutes to cook

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Alternatives

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A star rating of 4 out of 5.2 ratings

For another stir-fry favorite, don’t miss drunken noodles recipe.

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal294
fat12g
saturates2g
carbs22g
sugars17g
fibre3g
protein25g
salt6.32g

Method

step 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.
step 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.
step 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.

Test Kitchen tips for making a prawn stir-fry:

Check that the prawns are firm and opaque, as well as pink – they cook quickly and leaving them on the heat after they’re done can make them tough
Add Thai basil leaves at the end for a fresh, herbal note alongside the coriander
If you can't find water chestnuts, swap these for mange tout or sugar snap peas to keep a crisp vegetable element

Recipe from Good Food magazine, May 2010

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A star rating of 4.5 out of 5.105 ratings

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