Thaiby TheMealDBPrawn stir-fryServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+200g Raw tiger prawns1 chopped Green Chilli3 Cloves Crushed Garlic1 bunch Coriander1 tblsp Caster SugarJuice of 1 Lime3 tbsp Fish Sauce2 tablespoons Ground Nut Oil3cm piece Ginger8 slices Spring Onions1 sliced Red Pepper85g Water Chestnut100g Bean Sprouts1 tablespoon Soy SauceTo serve Rice NoodlesTo serve LimeStepsStep-by-step0 of 3 done1Put 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.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.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.Source: TheMealDB
