Vietnamese-style prawn stir-fry

Serves: 4 Prepare & Cook:


  • 1 bunch coriander
  • 4 tbsp fish sauce
  • 4 tbsp brown sugar
  • 4 garlic cloves
  • 3cm x 3cm piece ginger
  • 2 shallots or 1 small onion, roughly chopped
  • 2 limes, zest and juice
  • 1kg medium prawns, shelled and deveined (tail on)
  • 4 tbsp cornflour
  • 2 tbsp sunflower oil
  • 600g straight-to-wok fine noodles (such as Amoy)
  • 1 carrot, sliced into matchsticks
  • 4 tbsp peanuts, toasted


  1. Put three-quarters of the coriander (leaves and stalks), the fish sauce, sugar, garlic, ginger, shallots or onion, and zest and juice of 1 lime into a blender and blitz to a fine paste, adding a splash of water if you think it is necessary.
  2. Put the prawns in a bowl and sprinkle over the cornflour. Season and toss together until well coated.
  3. Heat the sunflower oil in a deep frying pan and add the ginger paste. Fry for 3 minutes, then add the prawns and cook for 2–3 minutes or until just pink.
  4. Add the noodles and carrot, and toss everything together. Cook for 2 minutes until heated through.
  5. Remove the pan from the heat and set aside a quarter of the mixture. Slice the remaining lime into wedges. Divide the noodles between serving bowls and garnish with the peanuts, lime wedges and remaining coriander leaves.

Top Tip

Fill rice paper rolls with the leftover noodles the next day, adding sliced raw vegetables and bean sprouts if you like.

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