thaimedium

Prawn stir-fry

Name: Prawn stir-fry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: thai
Ingredients: 200 g Raw tiger prawns; 1 chopped Green Chilli; 3 Cloves Crushed Garlic; 1 bunch Coriander; 1 tblsp Caster Sugar; Juice of 1 Lime; 3 tbsp Fish Sauce; 2 tablespoons Ground Nut Oil; 3 cm piece Ginger; 8 slices Spring Onions; 1 sliced Red Pepper; 85 g Water Chestnut; 100 g Bean Sprouts; 1 tablespoon Soy Sauce; To serve Rice Noodles; To serve Lime

A classic Thai seafood from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

462

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Thai Seafood in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/thai-prawn-ginger-spring-onion-stir-fry

Ingredients

200 gRaw tiger prawns
1 choppedGreen Chilli
3 Cloves CrushedGarlic
1 bunchCoriander
1 tblspCaster Sugar
Juice of 1Lime
3 tbspFish Sauce
2 tablespoonsGround Nut Oil
3 cm pieceGinger
8 slicesSpring Onions
1 slicedRed Pepper
85 gWater Chestnut
100 gBean Sprouts
1 tablespoonSoy Sauce
To serveRice Noodles
To serveLime

Instructions

01
Put the prawns in a bowl. 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. Add half of the lime juice and the fish sauce, then pour this over the prawns.
02
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. Add the water chestnuts and bean sprouts, and toss 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.
03
Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.