Thai Stir-Fry with Royal Prawns
A quick and aromatic Thai stir-fry with succulent prawns, crispy vegetables, and a piquant dressing made with fish sauce. The perfect dish for those who love Asian cuisine and value cooking speed.
Ingredients
- 200 g Raw king prawns
- 1 pcs Green hot chili
- 3 clove Garlic
- 1 bunch Cilantro (fresh)
- 1 tsp Cane sugar
- 1 pcs Lime
- 3 tbsp Fish sauce
- 2 tbsp Peanut oil
- 3 g Ginger
- 8 pcs Green onions
- 1 pcs Red bell pepper
- 85 g Water chestnuts
- 100 g Mung bean sprouts
- 1 tbsp Soy sauce
- 200 g Rice noodles
- 1 pinch Black pepper
Instructions
- Place the prawns in a bowl. Finely chop the hot chili, garlic, and cilantro stems (use kitchen scissors). Place them in a blender together with the sugar and blend until smooth. Add half of the lime juice and fish sauce, stir thoroughly. Coat the prawns completely with the resulting marinade and let sit for about 10 minutes.
- Heat half of the peanut oil in a wok over medium heat. Add the ginger and green onions, stir-fry for about a minute. Add the red bell pepper and cook for another minute until it begins to soften. Add the water chestnuts and mung bean sprouts, stir-fry quickly until the sprouts begin to wilt slightly. Season with soy sauce and season generously with black pepper. Transfer the vegetables to a serving plate.
- Heat the remaining oil in the wok over high heat. Add the prawns, shaking the bowl slightly to drain excess liquid. Quickly stir-fry the prawns for 1–2 minutes, stirring constantly, until they turn pink. Add the remaining marinade, stir quickly, and arrange the prawns over the vegetables. Garnish with cilantro leaves and drizzle with the remaining lime juice.
- Cook the rice noodles according to package instructions, drain in a colander. Divide among plates and top with the prawns and vegetables. Serve with lime wedges for squeezing juice directly into the plate.