Prawn stir-fry is a classic Asian-inspired dish known for its bold flavors and quick preparation time, often enjoyed for its balance of fresh ingredients and savory sauces. This recipe brings together juicy tiger prawns marinated in a zesty blend of chili, garlic, coriander, lime, and fish sauce, which infuses the seafood with an irresistible punch. The stir-fried vegetables—including crunchy water chestnuts and crisp bean sprouts—add texture and freshness, making the dish a delightful medley of flavors and contrasts. Historically, stir-frying is a fundamental technique in Chinese cuisine which allows ingredients to be cooked rapidly over high heat, preserving their color, texture, and nutritional qualities. This prawn stir-fry pairs wonderfully with rice noodles, allowing the luscious sauce to coat each strand, or served alongside steamed jasmine rice for a more traditional pairing. Garnishing with extra lime juice and fresh coriander leaves enhances the bright and tangy notes, perfect for those who appreciate lively, aromatic dishes. Ideal for weeknight cooking, this dish combines nutritional value with speed, and the balance of sweet, sour, and spicy elements creates a satisfying and well-rounded meal. Whether you’re new to cooking Asian flavors or looking for a fresh seafood dish, this prawn stir-fry offers an approachable and delicious way to enjoy the freshness of prawns with vibrant vegetables.
Instructions
Begin by placing the raw tiger prawns in a mixing bowl. In a spice grinder or a small food processor, combine the chopped green chilli, crushed garlic cloves, and snipped coriander stalks—using scissors for ease. Add the caster sugar and pulse until the mixture forms a fragrant paste. Then, pour in half of the freshly squeezed lime juice and the fish sauce, blending briefly to integrate all the flavors. Pour this vibrant marinade over the prawns, allowing them to soak up the zesty mixture while you prepare the vegetables. Next, heat one tablespoon of groundnut oil in a hot wok. Add freshly grated ginger and the sliced spring onions, frying for about one minute until aromatic. Toss in the sliced red pepper and continue to fry for another minute, just until the pepper begins to soften, creating a sweet and tender base. Introduce the crunchy water chestnuts and crisp bean sprouts, stirring gently until the bean sprouts start to wilt, which should take a couple of minutes. Season with a generous splash of soy sauce and a fresh grind of black pepper. Transfer the vibrant vegetable mixture immediately to a serving dish to keep the vegetables crisp. Finally, heat the remaining tablespoon of oil in the wok, carefully lifting the marinated prawns from their juices before adding them to the pan. Stir-fry the prawns for 1 to 2 minutes until they turn perfectly pink and opaque, signalling they are cooked just right. Pour the reserved marinade over the prawns, giving the wok a quick swirl to coat them evenly in the tangy sauce. Immediately combine this with the prepared vegetables in the serving dish. Finish by snipping over fresh coriander leaves and sprinkling the remaining lime juice on top. Serve this enticing prawn stir-fry over a bed of steamed rice noodles, accompanied by extra lime wedges for an optional zesty squeeze. Enjoy this quick and flavorful meal packed with texture and aromatic freshness.
