Prawn stir-fry

• raw, peeled tiger prawns↗200g g

  from a sustainable source

• green Thai chilli↗1

  chopped

• garlic cloves↗3

  1 crushed and 2 finely sliced

• bunch coriander1

  leaves and stalks separated

• caster sugar↗1 tbsp tbsp
• lime↗juice 1
• fish sauce↗3 tbsp tbsp
• groundnut oil2 tbsp tbsp
• ginger↗3cm piece cm piece

  finely sliced, then shredded

• spring onions↗8

  finely sliced

• red pepper↗1

  thinly sliced

• water chestnuts85g g

  sliced

• beansprouts100g g
• soy sauce↗1 tbsp tbsp
• egg or rice noodles↗

  to serve

• lime↗

  wedges, to serve

Step-by-step instructions

1. 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.

2. 2

   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.

3. 3

   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 marinate 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.