Prawn stir-fry

1. Put the prawns in a bowl. Tip the chilli, garlic, snipped coriander stalks and caster sugar into a spice grinder or small food processor and whizz together. Add half the lime juice and the fish sauce, then pour it over the prawns.
2. Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for a minute. Add the red pepper and fry for a minute, until it begins to soften. Add the water chestnuts and beansprouts and toss until the beansprouts start to wilt. Add the soy sauce and a good grind of black pepper, then tip into a serving dish.
3. Heat the remaining oil in the wok and add the prawns, lifting them from their juices. Toss for 1 to 2 minutes until they turn pink, add the marinade and swirl the wok quickly, then tip onto the vegetables. Snip over the coriander leaves and sprinkle on the rest of the lime. Serve over noodles with extra lime for squeezing.

Tips from the ZestyPlate Kitchen

• Get everything prepped before you light the hob, because a stir-fry moves quickly once it starts.
• Cook the vegetables and prawns separately so each keeps its texture, then bring them together at the end.
• Heat the wok until it is really hot, so the prawns sear fast and stay tender.
• Add the marinade right at the end and toss quickly, so it coats without overcooking.