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
Prep:30 mins
Serves 2
200g raw, peeled tiger prawns from a sustainable source1 green Thai chilli, chopped3 garlic cloves, 1 crushed and 2 finely sliced1 bunch coriander, leaves and stalks separated1 tbsp caster sugarjuice 1 lime3 tbsp fish sauce2 tbsp groundnut oil3cm piece ginger, finely sliced, then shredded8 spring onions, finely sliced1 red pepper, thinly sliced85g water chestnuts, sliced100g beansprouts1 tbsp soy sauceegg or rice noodles, to servelime wedges, to serve
STEP 1Put 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 2Heat 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 3Heat 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.
