Sticky coconut rice, mango & passion fruit
With flavours straight from Thailand, this is a wonderfully fresh way to end a celebratory meal
Prawn stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g raw, peeled tiger prawnsfrom a sustainable source
- 1 green Thai chillichopped
- 3 garlic cloves1 crushed and 2 finely sliced
- 1 bunch corianderleaves and stalks separated
- 1 tbsp caster sugar
- juice 1 lime
- 3 tbsp fish sauce
- 2 tbsp groundnut oil
- 3cm piece gingerfinely sliced, then shredded
- 8 spring onionsfinely sliced
- 1 red pepperthinly sliced
- 85g water chestnutssliced
- 100g beansprouts
- 1 tbsp soy sauce
- egg or rice noodlesto serve
- limewedges, to serve
Nutrition: per serving
- kcal294
- fat12g
- saturates2g
- carbs22g
- sugars17g
- fibre3g
- protein25g
- salt6.32g
Method
step 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.
step 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.
step 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.
