Prawn stir-fry

• Raw tiger prawns7 oz
• Green Chilli1 chopped
• Garlic3 Cloves Crushed
• Coriander1 bunch
• Caster Sugar1 tblsp
• LimeJuice of 1
• Fish Sauce3 tbsp
• Ground Nut Oil2 tablespoons
• Ginger3cm piece
• Spring Onions8 slices
• Red Pepper1 sliced
• Water Chestnut3 oz
• Bean Sprouts3½ oz
• Soy Sauce1 tablespoon
• Rice NoodlesTo serve
• LimeTo serve

Instructions

1. 1

   Put the prawns in a bowl.

2. 2

   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.

3. 3

   Add half of the lime juice and the fish sauce, then pour this over the prawns.

4. 4

   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.

5. 5

   Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt.

6. 6

   Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.

7. 7

   Heat the remaining oil in the wok and add the prawns, lifting them out of their juices.

8. 8

   Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg.

9. 9

   Snip over the coriander leaves and sprinkle on the remaining lime.

10. 10

    Serves over noodles with extra lime for squeezing over.