Ingredients
200g peeled tiger prawns
1 to 2 red Thai chilli, chopped
4 garlic cloves
1 bunch coriander, leaves and stalks separated
1 tbsp caster sugar
juice 1 lime
3 tbsp fish sauce
2 tbsp groundnut oil
3cm piece ginger, finely sliced
8 spring onions, finely sliced
1 red pepper, thinly sliced
5 water chestnuts, sliced
100g beansprouts
1 tbsp soy sauce
egg or rice noodles, to serve
lime wedges, to serve
Method
Chop the stalks off the bunch of coriander and place into a blender
s Roughly chop the garlic and add to the blender
s Chop the red chilli and also add to the blender.
Add the juice of 1 lime to the blender and mix
Your mix should now look like this
Place the prawns in a bowl and add the 3 tables spoons of fish sauce
Pour your blended mix over the prawn and mix together
a Add some fresh finely chopped red chilli and coriander leaves on the top of your prawns and
leave to marinade for for 20 minutes or longer.
Whilst the prawns are marinading, cut the spring onions, Red pepper, Ginger
& Water Chestnuts
Everything is now be ready to start cooking.
Heat oil in the pan until hot.
Add the ginger and spring onions and fry for 1 minute.
Add the red pepper for 1 minute until it just starts to soften, then add the Water Chestnuts.
Add the bean spouts and toss everything together
Add some black pepper and the soy sauce and toss together.
Now add the prawns and the marinade and mix together.
Add some fresh coriander leaves, then add some lime juice and toss together for 30 seconds
then remove from the heat. (Blurry picture - I will update next time I make the dish)
Plate up - Place your noodles on the plate. If you have garlic paste, mix some of this
into the noodles to give a nice garlic noodle flavour.
Use tongs and serve over your noodles.
Finally serve with a quarter of lime and soy sauce.
Enjoy!
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