Thai Prawn Stir Fry Recipe with Chilli and Samphire

Ingredients

• 250g (9oz) Raw Prawns
• 175g (4 Nests) Dried Thin Egg Noodles
• 25mm or 1″ Cube Tamarind Pulp
• 2 Tbsp Light Brown Sugar
• 1 Tbsp Oyster Sauce
• 1 (35g) Shallot
• 25g (Thumb Sized Piece) Ginger
• 2 Garlic Cloves
• 1 Red Chilli Pepper
• 2 Dried Red Chillies
• 2 Spring Onions
• 100g (1 Cup) Samphire
• 1 Lime
• 2 Tbsp Vegetable Oil

Instructions

1. If you are using frozen prawns defrost them by placing them in a sieve and running them under cold water for around 5 minutes.
2. Soak the tamarind in 50ml (3 Tbsp + 1 Tsp) of boiling water for 5-10 minutes, then mash it with a fork and pass it through a fine mesh sieve.
3. Place the noodles in a bowl and pour over boiling water and let them sit for 2-4 minutes. Separate them with a fork or chopsticks and then drain and refresh them in ice-cold water.
4. Cut the shallot in half, peel it and then slice it into half-moon shapes as finely as you can.
5. Peel the ginger and then grate it.
6. Peel the garlic cloves and then mash them into a paste.
7. Dice the chilli pepper.
8. Cut the spring onion into thin rounds at a 45° angle.
9. Combine the tamarind with the oyster sauce and brown sugar.
10. Cut the lime into wedges.
11. Heat a wok over a high heat and when it is shimmering add the oil.
12. Throw in the shallots, dried chillies, garlic and ginger, then stir fry for 1 minute.
13. Add the prawns and stir fry for 90 seconds.
14. Throw in the fresh diced chilli and the samphire and stir fry for 1 minute.
15. Add the drained noodles and sauce and stir fry for 1 minute.
16. Finally, add the spring onions and toss them through and serve with the lime wedges for the diner to squeeze at the table.