I threw this together for dinner this week and loved the fresh flavours; it reminded me of being in Thailand this time last year….. It’s super quick so a great option when time is at a premium.
• 200g raw, peeled tiger or king prawns
• 1 green chill
• 2 crushed garlic cloves
• 1 bunch coriander
• 1/2 tbsp caster sugar
• juice of 1 lime
• 2 tbsp fish sauce
• 2 tbsp oil (ideally groundnut)
• 3 cm piece ginger, finely chopped
• 8 spring onions, finely sliced
• About 300g veg for stirfrying (eg peppers, beansprouts)
• 1 tbsp soy sauce
• rice noodles
• lime wedges
1. Put the prawns in a bowl. Put the chilli, garlic, coriander stalks and caster sugar in a pestle and mortar or small food processor and blend together. Add the lime juice and the fish sauce, then pour this over the prawns.
2. Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the other vegetables and fry for a further 2 mins before adding the noodles for 2 mins. Add the soy sauce and some black pepper, then transfer to a serving dish.
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 marinade and then tip onto the veg and noodles. Snip over the coriander leaves. Serve with lime wedges.
Based on a bbcgoodfood.com recipe.