Prawn Stir-fry

Ingredients

• 200 graw tiger prawns, peeled
• 1green chilli, chopped
• 3 clovegarlic, crushed
• coriander, stalks used in marinade, leaves to finish
• 1 tbspcaster sugar
• 1lime, juice only; extra to serve
• 3 tbspfish sauce
• 2 tbspgroundnut oil
• fresh ginger, 3cm piece, peeled and finely grated
• 8spring onions, sliced
• 1red pepper, sliced
• 85 gwater chestnuts, canned, drained
• 100 gbeansprouts
• 1 tbspsoy sauce
• rice noodles, to serve

Method

1. 1

   Put the green chilli, garlic, coriander stalks, caster sugar, half the lime juice and the fish sauce into a spice grinder or small food processor and blitz to a marinade. Pour over the prawns and set aside.

2. 2

   Heat 1 tbsp oil in a wok. Add the ginger and spring onions and fry for 1 minute. Add the red pepper and fry for 1 minute until it starts to soften.

3. 3

   Add the water chestnuts and beansprouts and toss until the beansprouts begin to wilt. Add the soy sauce and a generous grind of black pepper. Tip into a serving dish.

4. 4

   Heat the remaining oil in the wok. Add the prawns, lifting them out of their marinade. Toss for 1–2 minutes until pink. Pour in the marinade and swirl the wok quickly, then tip the whole lot onto the vegetables.

5. 5

   Snip over the coriander leaves and sprinkle with the remaining lime juice. Serve over rice noodles with extra lime wedges.