Prawn & Lime Stirfry


So… full disclosure, we’re rehashing an old recipe here: lime and prawn stirfry AKA fish poop stirfry AKA prawn and prejudice was one of our earliest posts. Somehow CB managed to delete it back in 2015 and no amount of WordPress support pow-wows could restore it.


Who knows what we said the first time round.. no idea. We probably explained that the brand of fish sauce that we were using at the time was so pungent that we’ll forever know this meal as ‘fish poop stirfry’. But don’t let that put you off… the end flavour is much mellower (and not at all poopy).


And if all the talk of fish poop isn’t enough to set off your appetite, too bad I guess. This is a great recipe.

Prawn & Lime Stirfry

  • Servings: 2
  • Difficulty: intermediate
  • Print

Recipe adapted from BBC goodfood.


  • 200g cooked tiger prawns
  • 1 green finger chilli, roughly chopped
  • 3 garlic cloves, minced
  • 1 bunch coriander, leaves and stalks separated
  • 1 tbsp caster sugar
  • juice 1 lime
  • 3 tbsp fish sauce (or squid sauce)
  • 2 nests dried medium egg noodles
  • 1 tbsp groundnut oil
  • 3cm piece ginger, finely chopped
  • 8 spring onions, finely sliced
  • 1 red pepper, thinly sliced
  • 85g water chestnuts, sliced
  • 1 tbsp soy sauce
  • 100g beansprouts
  • lime wedges to serve


  1. Add the chilli, garlic, coriander leaves, sugar, juice of half a lime, and fish sauce to the blender. Blitz until smooth. Cover the prawns with the marinade in a bowl.
  2. Cook the egg noodles according to the packet instructions – about 3 minutes.
  3. Heat the oil in a wok over a medium heat.  Add the ginger and spring onions and fry. After 1 minute add the red pepper and fry until it softens (about 1 minute). Next add the water chestnuts, soy sauce, and a good grind of black pepper and fry until they’re warmed through, another minute
  4. Add the cooked noodles into the wok along with the prawns and marinade. Toss until prawns are heated through. Add the remaining lime and beansprouts and cook for about 30 seconds.
  5. Serve up and top with chopped coriander leaves and lime juice.

Author: Mandi

Twentysomethings in London trying to recreate some of the magic of professional cooking with a fraction of the budget and none of the skill.

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