Prawn stir-fry

From Unknown

Forked from Recipe via bbcgoodfood.com / TheMealDB

Original recipe

ThaiSeafood

Prep

—

Cook

—

Total

—

Serves

—

Method

Seafood

Ingredients

Units

Raw tiger prawns — 200 g

Green Chilli — 1

Garlic — 3 clove

Coriander — 1 bunch

Caster Sugar — 1

Lime — Juice of 1

Fish Sauce — 3 tbsp

Ground Nut Oil — 2 tbsp

Ginger — 3

Spring Onions — 8 slice

Red Pepper — 1

Water Chestnut — 85 g

Bean Sprouts — 100 g

Soy Sauce — 1 tbsp

Rice Noodles — To serve

Lime — To serve

Method

step 1

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.

step 2

Lineage

Where this recipe began.

Every edit is kept, so the story of this dish stays whole — from the first time it was saved to the version on your screen now.

See the family tree

Version history

Imported from TheMealDB

Unknown · Jun 21, 2026 · current

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.