Dinner

Prawn Stir-Fry

Name: Prawn Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: 200g raw tiger prawns; 1 chopped green chilli, chopped; 3 Cloves Crushed garlic, crushed; 1 bunch coriander; 1 tblsp caster sugar; lime, juiced, Juice of 1; 3 tbsp fish sauce; 2 tablespoons groundnut oil; 3cm piece ginger; 8 slices spring onions, sliced; 1 sliced red pepper, sliced; 85g water chestnut; 100g bean sprouts; 1 tablespoon soy sauce; rice noodles, To serve; lime, To serve; black pepper, ground, a really good grind

A Thai-inspired stir-fry of tiger prawns, crisp vegetables, rice noodles, and a fragrant lime, chilli, and fish sauce marinade.

25 min
510 kcal
Pescatarian
Thai
Seafood

Mellowpan tip: Ready in 25 min. A good one for a busy weeknight.

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Ingredients

For 2 servings

Steps

Step 1:
Put the prawns in a bowl.
Step 2:
Snip up the coriander stalks with scissors. Put the chilli, garlic, coriander stalks, and caster sugar in a spice grinder or small food processor and whizz together.
Step 3:
Add half of the lime juice and the fish sauce to the mixture.
Step 4:
Pour the mixture over the prawns.
Step 5:
Heat 1 tablespoon of the oil in a wok. Add the ginger and spring onions and fry for 1 minute.
1 min
Step 6:
Add the red pepper and fry for 1 minute, until it starts to soften.
1 min
Step 7:
Add the water chestnuts and bean sprouts, then toss until the bean sprouts start to wilt.
Step 8:
Add the soy sauce and a really good grind of black pepper, then tip everything into a serving dish.
Step 9:
Heat the remaining oil in the wok and add the prawns, lifting them out of their juices.
Step 10:
Toss the prawns for 1–2 minutes, until they turn pink.
1–2 min
Step 11:
Add the marinade and swirl the wok quickly.
Step 12:
Tip everything onto the vegetables.
Step 13:
Snip the coriander leaves over the dish.
Step 14:
Sprinkle over the remaining lime.
Step 15:
Serve over noodles with extra lime for squeezing over.