Prawn stir-fry

Method6 steps · about 40 min

1. 1

   Step 1: Prepare the selected rice noodles according to their pack with the noodle water, drain well and keep the actual cooked noodles ready for serving. Check the raw peeled tiger prawns (200 g) are deveined and put them in a separate bowl. Wash the coriander, separate its stalks from leaves and snip all the stalks small; hold all the leaves for finishing. Peel the garlic, crush one clove and finely slice the other two, holding those slices for the vegetable wok. Wash and chop the green Thai chilli (1). Blend only the chilli, crushed single garlic clove, prepared coriander stalks and caster sugar (1 tbsp) into a paste.

   Uses 200 g raw peeled tiger prawns · 1 green Thai chilli, chopped in step1 · All3 garlic cloves:1 crushed into paste,2 finely sliced and held for vegetables · Only all prepared coriander stalks for paste; hold leaves · 1 tbsp caster sugar · Rice noodles for serving, as desired, prepared according to pack in step1 · Water for cooking or soaking rice noodles according to their pack

2. 2

   Step 2: Juice the main lime, keeping half its juice separate for the final finish. Stir only the other half main-lime juice and all the fish sauce (3 tbsp) into the actual blended paste, then pour this actual mixture over all the prepared raw prawns. Keep the actual coated prawns refrigerated while preparing the vegetables. Keep held lime juice and all finishing ingredients clean and separate from raw-prawn contact.

   Uses Only all actual raw prawns and prepared paste; hold leaves, sliced garlic and cooked noodles separately · Half the juice of the main lime; retain the other half · 3 tbsp fish sauce for prawns

3. 3

   Step 3: Peel the three-centimetre ginger piece, slice finely and shred it. Wash, root-trim and finely slice all eight spring onions. Wash, deseed and thinly slice the red pepper (1). Heat only the first tablespoon groundnut oil in a wok, add all the prepared ginger, spring onions and the two held sliced garlic cloves, and stir-fry for one minute. Add all the red pepper and fry for another minute until it starts to soften.

   Aromatics1 minute, then red pepper1 minute · 2 minUses First1 tbsp groundnut oil for vegetables · 1 piece fresh ginger,3 cm long, finely sliced then shredded · 8 whole spring onions, finely sliced in step3 · Only both actual sliced garlic cloves · 1 red pepper, thinly sliced in step3

4. 4

   Step 4: Add all the sliced water chestnuts and washed beansprouts (100 g) to the actual vegetable wok. Toss until the sprouts wilt and all the vegetables are thoroughly hot. Stir in only the soy sauce (1 tbsp) and a generous grind black pepper. Transfer the actual cooked vegetables to a clean serving dish and keep hot while cooking the prawns.

   Uses The complete actual vegetable wok · 85 g water chestnuts, sliced · 100 g beansprouts · 1 tbsp soy sauce for vegetables · A generous grind black pepper for vegetables

5. 5

   Step 5: Heat the remaining tablespoon groundnut oil in the wok. Lift the actual coated prawns from their marinade, retaining that actual contact marinade separately, and toss the prawns in the oil for an initial one to two minutes until turning pink. Add all the actual retained raw-prawn-contact marinade and bring the sauce to a full boil before using it on the cooked vegetables. Continue until every prawn is opaque and fully cooked. Pour only this actual fully cooked prawn-and-boiled-sauce mixture over the actual held hot vegetables.

   Initial prawn stir-fry before full sauce boil and doneness check · 2 minUses Remaining1 tbsp groundnut oil for prawns · All actual drained coated prawns and their held marinade · All actual hot cooked vegetables

6. 6

   Step 6: Snip all the actual held clean coriander leaves over the actual finished prawn-vegetable dish and sprinkle with only the remaining clean half main-lime juice. Serve as two portions over the actual earlier prepared rice noodles, with separate extra lime wedges for squeezing over.

   Uses All actual cooked prawn-vegetable dish · Only all actual held coriander leaves and cooked rice noodles · Only remaining half main-lime juice held clean · Extra lime wedges for serving, as desired