Asian Prawn, Ginger & Spring Onion Stir Fry

This stir-fry has a welcome spicy kick. Once you've made the paste, it does not take long to cook,


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