Serves 4


200g cooked Tiger Prawns 

2 Green Chillies chopped

3 Garlic cloves, sliced

20 g  Coriander, leaves and stalks separated

1 tbs Caster Sugar

2 Limes, juice of 1 lime and 1 to serve in wedges

3 tbs Fish Sauce

1 tbs Groundnut Oil

4 cm Ginger, finely sliced, then diced. Skin left on

8 Spring Onions, finely sliced

1 Red Pepper, thinly sliced

1 Yellow Pepper, thinly sliced​

200g beansprouts

1 tbs Soy Sauce

Egg Noodles, to serve

Freshly Ground Black Pepper




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 fish sauce

Pour this over the prawns.

Heat 1 tbs Groundnut Oil in a wok

Add the ginger and spring onions and fry for 1 min

Add the Peppers and fry for 1 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

Serve with noodles cooked according to packet instructions with extra lime wedges for squeezing over

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