Ingredients
Method
- Place the Prawns in a bowl
- Put the Chilli, Garlic, Coriander stalks and Caster Sugar in a spice grinder or small food processor and whizz together
- Add half of the Lime juice and the Shaoxing sauce
- Pour this over the Prawns
- Heat the Groundnut Oil in a wok
- Add the Ginger and Spring Onions and fry for 1-2 minutes
- Add the Peppers and fry for 3 min, until the Peppers starts to soften
- Add Bean Sprouts and stir 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
- Add the Prawns to the wok
- Toss for 1-2 mins until they are warmed through
- Add the marinade and swirl the wok quickly, then tip the lot onto the Peppers and Beansprouts
- Chop the Coriander leaves roughly
- Sprinkle Coriander over and add the remaining Lime juice
- Serve with Egg Noodles cooked according to packet instructions with extra Lime wedges for squeezing over
Nutrition
Notes
When frying the ginger and spring onions, keep the heat high but be sure to stir constantly to prevent them from burning, as this will lead to a bitter flavour rather than a sweet, aromatic one.
For perfectly crisp-tender peppers, avoid overcooking them; they should retain a slight bite. This ensures a pleasing texture contrast in your stir-fry.
Prawns cook very quickly, so only toss them in the wok for 1-2 minutes until they are just warmed through. Overcooking will make them rubbery and less enjoyable.
For perfectly crisp-tender peppers, avoid overcooking them; they should retain a slight bite. This ensures a pleasing texture contrast in your stir-fry.
Prawns cook very quickly, so only toss them in the wok for 1-2 minutes until they are just warmed through. Overcooking will make them rubbery and less enjoyable.