Thai Prawn Ginger Spring Onion Stir Fry Recipes

THAI PRAWN, GINGER & SPRING ONION STIR-FRY

Thai prawn, ginger & spring onion stir-fry image

This stir-fry has a welcome spicy kick. Once you've made the paste, it takes only 10 minutes to cook

Provided by Good Food team

Time 40m

Number Of Ingredients 16

Ingredients

200g raw, peeled tiger prawns from a sustainable source
1 green Thai chilli, chopped
3 garlic cloves, 1 crushed and 2 finely sliced
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, then shredded
8 spring onions, finely sliced
1 red pepper, thinly sliced
85g water chestnuts, sliced
100g beansprouts
1 tbsp soy sauce
egg or rice noodles, to serve
lime wedges, to serve

Steps:

Put the prawns in a bowl. Put the chilli, garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.

Nutrition Facts : Calories 294 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 6.32 milligram of sodium

THAI-STYLE PRAWN (SHRIMP) STIR-FRY

Thai-Style Prawn (Shrimp) Stir-Fry image

A refreshing prawn/shrimp stir fry from Australian BH&G Diabetic Living. They direct to leave the tails on but I always remove them, personal taste.

Provided by ImPat

Categories One Dish Meal

Time 35m

Yield 4 light meals, 4 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 teaspoons olive oil
1 kg prawns (green or raw peeled deveined tails intact)
2 lemongrass (stalks white part only finely chopped)
1 chili (small red thinly sliced)
2 garlic cloves (thinly sliced)
4 cm ginger (fresh peeled finely grated)
1 brown onion (large cut into wedges)
120 g baby corn (packet halved lengthways)
1 bunch Broccolini (cut into 4cm pieces or 200 grams broccoli cut into florets)
1 red capsicum (large chopped)
250 g green beans (trimmed halved diagonally)
2 carrots (large halved lengthways thinly sliced diagonally)
2 tablespoons water
1 bunch basil (leaved picked)
1 1/2 cups bean sprouts
lime wedge (to serve)

Steps:

Heat 1 teaspoon of the oil in a large wok on high until the wok is hot and add the prawns and stir fry for 1 minute and then add the lemongrass, chilli, garlic and ginger and stir fry for 2 minutes or until the prawns just change colour and remove from the wok and set aside.
Heat remaining oil in the wok on medium high and add the onion, corn, broccolini, capsicum, green beans and carrot and then add the water and cook covered toss twice for 2 minutes or until the vegetables are just tender.
Return prawn mixture to the wok and toss to combine and heat through, remove wok from the heat and toss in the basil leaves and bean sprouts.
Divide mixture between shallow bowls to serve and accompany with the lime wedges.

Nutrition Facts : Calories 274.1, Fat 4.9, SaturatedFat 0.6, Cholesterol 315, Sodium 1445.1, Carbohydrate 20.1, Fiber 4.8, Sugar 8.3, Protein 37.9

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