Prawn stir-fry

Ingredients

• 200g Raw tiger prawns
• 1 chopped Green Chilli
• 3 Cloves Crushed Garlic
• 1 bunch Coriander
• 1 tblsp Caster Sugar
• Juice of 1 Lime
• 3 tbsp Fish Sauce
• 2 tablespoons Ground Nut Oil
• 3cm piece Ginger
• 8 slices Spring Onions
• 1 sliced Red Pepper
• 85g Water Chestnut
• 100g Bean Sprouts
• 1 tablespoon Soy Sauce
• To serve Rice Noodles
• To serve Lime

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Place the prawns in a bowl. Blitz the chilli, garlic, coriander stalks and caster sugar to a paste in a mini processor or spice grinder.
2. Stir half the lime juice and the fish sauce into the paste, then pour it over the prawns and leave to marinate.
3. Warm half the groundnut oil in a wok, then fry the ginger and spring onions briefly until fragrant.
4. Add the red pepper and cook until it just begins to soften.
5. Throw in the water chestnuts and bean sprouts, tossing until the sprouts start to wilt, then season with the soy sauce and plenty of black pepper. Tip into a serving dish.
6. Heat the rest of the oil in the wok, then add the prawns, lifting them from their marinade. Toss for 1-2 mins until they turn pink.
7. Pour in the reserved marinade, swirl it round the hot wok, then tip everything over the vegetables.
8. Scatter over the coriander leaves and the remaining lime, and serve over rice noodles with extra lime wedges for squeezing.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.