Prawn stir-fry

Instructions

1. 1

   Get everything prepped before the wok goes on - this dish cooks in about 5 minutes flat. Peel and mince the ginger, slice the spring onions and red pepper, drain the water chestnuts, and separate the coriander stalks from the leaves. Have the soy sauce, oil, and bean sprouts within arm's reach of the stove.

2. 2

   Make the marinade: put the green chilli, garlic, coriander stalks (snip them small with scissors first), and caster sugar in a spice grinder or small food processor and blitz to a rough paste. Stir in half the lime juice and the fish sauce.

3. 3
   

   Put the prawns in a bowl, pour the marinade over, and toss to coat. Let them sit while you cook the vegetables - even 5 minutes lets the flavor start working into them.

4. 4
   

   Heat 1 tablespoon of the groundnut oil in a wok over high heat until it shimmers. Add the ginger and spring onions and stir-fry for 1 minute, until fragrant.

5. 5
   

   Add the red pepper and stir-fry for 1 minute more, until it just starts to soften but still has bite. Add the water chestnuts and bean sprouts and toss for about 30 seconds, until the sprouts begin to wilt. Stir in the soy sauce and a generous grind of black pepper, then tip everything into a serving dish.

6. 6
   

   Return the wok to high heat with the remaining oil. Lift the prawns out of their juices (save the marinade) and add them to the wok. Toss for 1 to 2 minutes, until they turn pink and opaque and curl into a loose C shape - a tight curl means overcooked.

7. 7

   Pour in the reserved marinade and swirl the wok for a few seconds so it bubbles and coats the prawns, then tip the prawns over the vegetables.

8. 8
   

   Snip the coriander leaves over the top and squeeze on the remaining lime juice. Serve over rice noodles with extra lime for squeezing.

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