Ingredients
- Raw tiger prawns200g
- Green chilli1 chopped
- Garlic3 cloves crushed
- Coriander stalks1 bunch chopped
- caster sugar1 tablespoon
- Lime juiceJuice of 1
- Fish sauce3 tablespoons
- Ground nut oil2 tablespoons
- Ginger3cm piece
- Spring onions8 slices
- Red pepper1 sliced
- Water chestnuts85g
- Bean sprouts100g
- soy sauce1 tablespoon
- Rice noodlesTo serve
- LimeTo serve
Instructions
Prepare Prawn Marinade
6 minIn a mixing bowl, combine 200g raw tiger prawns with 1 chopped green chilli, 3 crushed garlic cloves, and chopped 1 bunch coriander stalks. Add 1 tablespoon caster sugar, half of the lime juice, and 3 tablespoons fish sauce. Mix well to ensure the prawns are evenly coated with the marinade, allowing the flavors to meld together.
Sauté Vegetables in Wok
17 minHeat 1 tablespoon ground nut oil in a wok over medium-high heat until shimmering. Add 3cm piece of ginger and 8 slices of spring onions, sautéing for about 1 minute until fragrant. Then, add 1 sliced red pepper and cook for an additional minute until it starts to soften. Toss in 85g water chestnuts and 100g bean sprouts, stirring until the bean sprouts are slightly wilted, about 2-3 minutes. Finish by mixing in 1 tablespoon soy sauce and a generous amount of black pepper, then transfer the vegetable mixture to a serving dish.
Stir-Fry Prawns
13 minIn the same wok, add the remaining 1 tablespoon of ground nut oil and the marinated prawns, discarding any leftover marinade. Stir-fry the prawns for 1-2 minutes until they turn pink and opaque, indicating they are cooked through. Quickly add the reserved marinade back into the wok, swirling it around to combine, then mix in the sautéed vegetables. Garnish with additional chopped coriander leaves and serve immediately over rice noodles, accompanied by lime wedges for an extra zesty touch.