Thai Prawn, Ginger & Spring Onion Stir-fry

This vibrant stir-fry bursts with the fresh flavors of Thailand, showcasing succulent prawns marinated in a zesty blend of lime, fish sauce, and aromatic herbs. As the ginger and spring onions sizzle in the wok, they create a fragrant base that perfectly complements the crisp red pepper and tender beansprouts. Finished with a sprinkle of coriander and a squeeze of lime, this dish is not just a meal; it's a lively celebration of taste and color that will transport you straight to a bustling Thai market. Serve it over noodles for a satisfying dinner that’s as quick to prepare as it is delightful to eat.

1. 1

   Put the chilli, garlic, coriander stalks (snipped with scissors first) into a small food processor (or spice grinder) and whizz together.

2. 2

   Add half of the lime juice and all of the fish sauce and blend again.

3. 3

   Pour into a bowl over the prawns and coat.

4. 4

   Heat 1 tbs oil in a wok, add the ginger and spring onions and fry for 1 min.

5. 5

   Add the red pepper and fry for 1 min.

6. 6

   Now add the beansprouts and toss until they start to wilt.

7. 7

   Add the soy sauce and some black pepper.

8. 8

   Tip all this into a dish.

9. 9

   Heat the remaining oil in the wok and add the prawns without the marinade.

10. 10

    Toss for 1-2 mins until they turn pink then add the marinade and swirl the wok to gather all juices.

11. 11

    Pour over the veg, snip over the coriander leaves and sprinkle over with the remaining lime juice.

12. 12

    Serve over noodles with lime wedges.