Prawn stir-fry
Thai prawn stir-fry with ginger, garlic, coriander and lime, tossed with red pepper, water chestnuts, bean sprouts and noodles in a quick wok-based sauce.
Pasos
- 1
Marinate the prawns: place prawns in a bowl. Grind chilli, garlic, coriander stalks, and caster sugar; mix with half the lime juice and fish sauce. Pour marinade over prawns.
- 2
Cook aromatics: Heat 1 tablespoon oil in a wok over high heat. Add ginger and spring onions; fry 1 minute. Add red pepper; fry 1 minute until slightly softened. Add water chestnuts and bean sprouts; toss until bean sprouts wilt. Stir in soy sauce and a generous grind of black pepper. Transfer to a serving dish.
- 3
Finish: Heat remaining oil in the wok. Add prawns (drain juices) and stir-fry 1-2 minutes until pink. Return marinade to wok and swirl quickly to coat. Combine with vegetables on serving plate. Garnish with chopped coriander leaves and remaining lime. Serve over noodles with extra lime on the side.
