Ingredients
- Raw tiger prawns (200g)
- Green chilli (1 chopped)
- Garlic (3 cloves crushed)
- Coriander stalks (1 bunch chopped)
- Caster sugar (1 tablespoon)
- Lime juice (Juice of 1)
- Fish sauce (3 tablespoons)
- Ground nut oil (2 tablespoons)
- Ginger (3cm piece)
- Spring onions (8 slices)
- Red pepper (1 sliced)
- Water chestnuts (85g)
- Bean sprouts (100g)
- Soy sauce (1 tablespoon)
- Rice noodles (To serve)
- Lime (To serve)
Instructions
Steps
- In a bowl, combine 200g raw tiger prawns with 1 chopped green chilli, 3 crushed garlic cloves, chopped 1 bunch coriander stalks, and 1 tablespoon caster sugar. Blend these ingredients with half of the lime juice and 3 tablespoons fish sauce, then pour over the prawns.
- Heat 1 tablespoon ground nut oil in a wok. Add 3cm piece of ginger and 8 slices of spring onions, frying for 1 minute. Incorporate 1 sliced red pepper and continue frying for another minute until it begins to soften. Add 85g water chestnuts and 100g bean sprouts, tossing until the bean sprouts are slightly wilted. Mix in 1 tablespoon soy sauce and a generous amount of black pepper, then transfer to a serving dish.
- In the same wok, add the remaining 1 tablespoon of oil and the marinated prawns (discard any excess marinade). Stir-fry for 1-2 minutes until they turn pink. Add the marinade back in, swirling the wok quickly, then combine with the vegetables. Garnish with chopped coriander leaves and serve over rice noodles with extra lime wedges for squeezing over.