Prawn stir-fry

Ingredients

• 200 gShrimp
• 10 gChili
• 9 gGarlic
• 20 gCoriander
• 12 gSugar
• 30 mlLime
• 45 mlFish sauce
• 30 mlPeanut oil
• 15 gGinger
• 20 gGreen onion
• 150 gBell pepper
• 85 gWater chestnut
• 100 gSoybean sprouts
• 15 mlSoy sauce
• 200 gRice noodles

Instructions

1. 1

   Marinate

   • Place the prawns in a bowl.
   • Put the chilli, garlic, coriander stalks (snipped if needed) and caster sugar in a small blender or mortar and grind to a paste.
   • Add half the lime juice (about 15 ml) and the fish sauce, then pour this over the prawns. Let sit 10–15 minutes.
2. 2

   Stir-fry vegetables

   • Heat 1 tbsp peanut oil (about 15 ml) in a wok.
   • Fry ginger and spring onions for 1 minute.
   • Add red pepper and fry 1 minute until slightly softened.
   • Add water chestnuts and bean sprouts and toss until sprouts begin to wilt.
   • Add soy sauce and a good grind of black pepper, then transfer to a serving dish.
3. 3

   Cook prawns & assemble

   • Heat the remaining oil (1 tbsp) in the wok.
   • Add the prawns (drained from marinade) and toss for 1–2 minutes until pink.
   • Add the reserved marinade, swirl briefly and tip the prawns over the vegetables.
   • Top with coriander leaves and the remaining lime juice. Serve over rice noodles with extra lime.