Wednesday, 2 May 2012

Thai prawn, ginger and spring onion stir-fry

Stir-fry is a great dish when you are really hungry but want something really quick AND healthy.  This stir-fry takes a little bit more time to prepare than others because of preparing the sauce, but it's still ready in less time than it takes to have a takeaway delivered and its a lot tastier too.  I came across this recipe on BBC good food - my favourite foodie site.  I have slightly adapted the recipe/method from the original as my other half isn't keen on coriander so the whole bunch suggested would have ruined it for him.  As it is, the amount I put in complimented the other flavours rather than overpowering it.  Coriander is one of those ingredients you either love or hate..like marmite, but it goes so well in this dish that I would feel confident in saying that even those who don't like coriander would have to agree that its pretty darn tasty! And for those who do like their coriander..sprinkle a bit more over the top at the end like I did.


We tend to have our stir-fry's with loads of vegetables and no rice or noodles.  For those on Weight Watchers this is 5 pro points per serving and the recipe serves two.  Add extra points for rice or noodles.  To make the dish you'll need the following:

  • 200g of raw tiger or king prawns
  • 1 chilli, de-seeded and chopped
  • 2 garlic cloves, roughly chopped
  • Fresh coriander - I used about a tablespoon once chopped, add more if you both like coriander
  • Juice of half a lime
  • 2 tablespoons fish sauce (don't smell it before hand!!)
  • 1 tablespoon soy sauce
  • 1 tablespoon of olive oil 
  • 1 teaspoon ginger
  • 4 spring onions, chopped
  • stir fry vegetables of your choice - e.g. beansprouts, water chestnuts, bamboo, sweetcorn etc

To make the sauce, put the chilli, garlic, coriander, lime juice, sugar, fish sauce, soy sauce, olive oil and ginger into a mortar and crush/mix all the ingredients with a pestle.  Alternatively if you don't have a mortar and pestle you can use a food processor.  

Put the prawns in a bowl and add about 2 tablespoons of the sauce then leave it to marinade for a few minutes whilst you prepare your chosen vegetables.  

Add the prawns and the vegetables to a wok or a pan with the remaining sauce and fry until the prawns are cooked.  

In the words of Gordon...done!
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