Prawn stir-fry (Thai Seafood)

step 1
Put the shrimp in a bowl. Place the chili, garlic, coriander stems (cut them first with scissors) and powdered sugar in a spice grinder or small food processor and blend. Add half the lime juice and fish sauce, then pour over the shrimp.

step 2
Heat 1 tablespoon of oil in a wok, add ginger and scallions and stir-fry for 1 min. Add the red pepper and sauté for 1 min, until the pepper begins to soften. Add the water chestnuts and bean sprouts and mix until the bean sprouts begin to wilt. Add the soy sauce and a very good crack of black pepper, then pour everything onto a serving platter.

step 3
Heat the remaining oil in the wok and add the prawns, removing their juice. Mix for 1-2 minutes until they turn pink, add the marinade and give the wok a quick shake, then pour it all over the vegetables. Cut the cilantro leaves and sprinkle with the remaining lime. Serve over noodles with extra lime for squeezing.

foods：
200 g raw tiger prawns
1 chopped green chili
3 cloves of garlic, crushed
1 bunch of cilantro
1 tablespoon powdered sugar
Juice of 1 lime
3 tablespoons fish sauce
2 tablespoons peanut oil
Ginger in 3 cm pieces
8 slices of chives
1 red pepper sliced
85 g water chestnut
100 g bean sprouts
1 tablespoon soy sauce
To serve rice noodles
to serve lime