Thai Chilli and Lime Prawn Stir-Fry

Name: Thai Chilli and Lime Prawn Stir-Fry
Total time: 15 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 200g raw peeled tiger prawns; 1 green chilli, finely chopped; 3 garlic cloves, crushed; 1 bunch fresh coriander, stalks and leaves separated; 1 tbsp caster sugar; Juice of 2 limes (1 in marinade, 1 to serve); 3 tbsp fish sauce; 2 tbsp groundnut oil; 3cm piece ginger, julienned; 4 spring onions, sliced; 1 red pepper, sliced; 85g sliced water chestnuts, drained; 100g beansprouts; 1 tbsp soy sauce; 150g rice noodles, cooked to serve

Sizzling prawns and crunchy vegetables flashed in a searing wok with fiery chilli, lime, and coriander.

15 min serves 2 Easy Watch

Ingredients

200g raw peeled tiger prawns200g

1 green chilli, finely chopped50g

3 garlic cloves, crushed3 pack

1 bunch fresh coriander, stalks and leaves separated30g

1 tbsp caster sugar1kg

Juice of 2 limes (1 in marinade, 1 to serve)2 pcs

3 tbsp fish sauce150ml

2 tbsp groundnut oil500ml

3cm piece ginger, julienned100g

4 spring onions, sliced1 bunch

1 red pepper, sliced1 pcs

85g sliced water chestnuts, drained225g

100g beansprouts200g

1 tbsp soy sauce150ml

150g rice noodles, cooked to serve200g

Method

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.
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.
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.

Cost to cook

serves 2 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £11.39 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£19.20 est. · serves 2

Ingredients

200g raw peeled tiger prawns200g

1 green chilli, finely chopped50g

3 garlic cloves, crushed3 pack

1 bunch fresh coriander, stalks and leaves separated30g

1 tbsp caster sugar1kg

Juice of 2 limes (1 in marinade, 1 to serve)2 pcs

3 tbsp fish sauce150ml

2 tbsp groundnut oil500ml

3cm piece ginger, julienned100g

4 spring onions, sliced1 bunch

1 red pepper, sliced1 pcs

85g sliced water chestnuts, drained225g

100g beansprouts200g

1 tbsp soy sauce150ml

150g rice noodles, cooked to serve200g

Method

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.

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.

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.