Prawn stir-fry
Prep
30 mins
Cook
10 mins
Servings
2
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just 10 minutes of cooking. Fresh prawns are packed with protein and selenium, which is brilliant for keeping your immune system strong. What I love most is how forgiving this stir fry is, letting you prep everything ahead and then just toss it all together in a hot wok or pan. The combination of lime, fish sauce, and fresh coriander creates this vibrant Southeast Asian flavour that makes you feel like you're eating at a restaurant, even though you're stood at your kitchen counter. Serve it over noodles or rice and dinner is done.
Ella x
Ingredients
- 200 graw(peeled tiger prawns from a sustainable source)
- 11 green thai chilli chopped
- 13 garlic cloves 1 crushed and 2 finely sliced
- 1 bunchcoriander leaves and stalks separated
- 1 tbspcaster sugar
- 1juice 1 lime
- 3 tbspfish sauce
- 2 tbspgroundnut oil
- 3 cmpiece ginger finely sliced(then shredded)
- 18 spring onions finely sliced
- 11 red pepper thinly sliced
- 85 gwater chestnuts sliced
- 100 gbeansprouts
- 1 tbspsoy sauce
- 1egg or rice noodles to serve
- 1lime wedges(to serve)
Detail level
Instructions
- 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.
- 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.
- 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.
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