Posted in Asian, Food, Healthy, Shellfish, tagged Cooking, Healthy, Noodles, prawns, Recipe, Stir-fry, Thai on 27 May 2011|
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This tastes so much better than it looks and it looked really good on the plate when served, but by that stage we were so starved we ate it instead of taking pics! So much healthier than a Thai takeaway and dead-on tasty. The marinade is a really neat trick which we’ll definitely use again.
- 200g raw, peeled tiger prawns
- 1 green chilli, chopped
- 3 garlic cloves, crush 1 and finely slice the other 2
- a bunch of coriander, separate the leaves from the stalks and save both
- 1 tbsp caster sugar
- juice of a lime
- 3 tbsp fish sauce
- 2 tbsp groundnut oil
- 3 cm piece of ginger, finely slice and then shred it
- 8 scallions, finely sliced
- a red pepper, thinly sliced
- 85g water chestnuts, sliced (we couldn’t find these and it was fine without them!)
- 100g beansprouts
- 1 tbsp soy sauce
- pack of egg noodles to serve
- lime wedges
Whiz the chilli, crushed garlic, coriander stalks (snip them with scissors to make them small) and caster sugar in a small food processor. Add half the lime juice and the fish sauce and then pour over your prawns.
Heat 1 tbsp oil in a wok, add the ginger and scallions and fry for a minute. Add the red pepper and fry for another minute or until it starts to soften. Add the water chestnuts and bean sprouts and toss until the sprouts start wilting. Add the soy sauce and plenty of black pepper and tip the lot into a serving dish.
Heat a bit of oil in the wok and toss your egg noodles until hot. They’ll pick up some of the juicy and crunchy bits from the veggies. Mix them into the serving dish with the vegetables.
Lift the prawns out of their marinade and cook in wok with the remaining oil for a minute or two or until they turn pink. Add the marinade and swirl it around in the wok to heat it. Tip everything over the vegetables and noodles. Add the coriander leaves and remaining lime juice before you serve. Put some lime wedges on the side of the plates.
Wine Suggestion: We had a glass of Chilean Sauvignon Blanc which went really well. The fruit was juicy and counter-acted the chilli instead of fighting against it which can happen. It was fresh and zingy.
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Jono & Jules do food & wine 