200graw, peeled tiger prawns from a sustainable source
1green Thai chilli, chopped
3garlic cloves, 1 crushed and 2 finely sliced
1bunch coriander, leaves and stalks separated
1tbsp caster sugar
juice1 lime
3tbsp fish sauce
2tbsp groundnut oil
3cmpiece ginger, finely sliced, then shredded
8spring onions, finely sliced
1red pepper, thinly sliced
85gwater chestnuts, sliced
100gbeansprouts
1tbsp soy sauce
eggor rice noodles, to serve
limewedges, to serve
Method:-
Put the prawns in a bowl. Put the chilli, crushed 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.
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.
