Prawn stir-fry

Name: Prawn stir-fry
Prep time: 24 min
Cook time: 5 min
Total time: 29 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 7 oz raw tiger shrimps; 1 green chile; 3 cloves garlic; 1 bunch cilantro; 1 tbsp superfine sugar; Juice of 1 lime; 3 tbsp fish sauce; 2 tbsp ground nut oil; 3 ginger; 8 slices green onions; 1 red bell pepper; 3 oz water chestnuts; 3 ½ oz bean sprouts; 1 tbsp soy sauce; To serve rice noodle; To serve lime

A Thai dinner made with seafood. Ready in about 29 minutes. Difficulty: medium.

24 minPrep (about)
5 minCook (about)
29 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 13 people +

Changed from 4 to 13 people · Back to 4

Main ingredient

1.4 lb raw tiger shrimps Shopping tip: Jumbo shrimp, raw (UK: king prawns). Frozen works.

Fresh & other

3 green chiles Shopping tip: Jalapeño for mild (seeds out); serrano for hot.
10 cloves garlic
3 bunches cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
3 ½ tbsp superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
Juice of 1 lime
10 ginger
26 slices green onions Shopping tip: Green onions (scallions).
3 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
10 oz water chestnuts
11 oz bean sprouts
To serve rice noodle
To serve lime

Sauces & oils

½ cup + 2 tbsp fish sauce
⅓ cup + 1 tbsp ground nut oil Shopping tip: Peanut oil (UK: groundnut oil).
3 ½ tbsp soy sauce

How to make it

Steps in our own plain words.

Put the prawns in a bowl.
Put the caster sugar, coriander stalks, garlic and chilli in a spice grinder or little food processor and whizz together.
Add half of your lime juice and the fish sauce.
Pour this over the prawns.
Heat 3 ½ tbsp oil in a wok.
Add the ginger and spring onions.
Fry for 1 min.
Add the red pepper.
Fry for 1 min, till the pepper starts to soften.
Add the water chestnuts and bean sprouts.
Toss together till the bean sprouts start to wilt.
Add the soy sauce and a good grind of black pepper.
Tip the lot into a serving dish.
Heat the remaining oil in the wok.
Add your prawns, lifting them out of their juices.
Toss for 1-2 mins till they turn pink.
Add the marinade and swirl the wok fast.
Tip the lot onto the veg.
Snip over the coriander leaves.
Sprinkle on the remaining lime.
Serves over noodles using extra lime for squeezing over.