Shrimp Stir-fry

Ingredients

• 7 ozraw jumbo shrimp, peeled
• 1green chili, chopped
• 3 clovegarlic, crushed
• cilantro, stalks for the marinade, leaves to finish
• 1 tbspsuperfine sugar
• 1lime, juice only; extra to serve
• 3 tbspfish sauce
• 2 tbsppeanut oil
• fresh ginger, 3cm piece, peeled and finely grated
• 8scallions, sliced
• 1red pepper, sliced
• 3 ozwater chestnuts, canned, drained
• 3 1/2 ozbean sprouts
• 1 tbspsoy sauce
• 5 1/4 ozrice noodles, to serve
• black pepper, freshly ground

Method

1. 1

   Put the green chili, garlic, cilantro stalks, sugar, half the lime juice and the fish sauce into a spice grinder or small food processor and blitz to a marinade. Pour it over the shrimp and set aside while you cook the vegetables.

2. 2

   Put the rice noodles in a heatproof bowl, cover them with boiling water and leave for 4 to 5 minutes, or as long as the packet says, until tender. Drain well and divide between two bowls.

3. 3

   Heat 1 tbsp of the oil in a wok over high heat. Add the ginger and scallions and stir-fry for 1 minute, then add the red pepper and fry for 1 minute more, until it starts to soften.

4. 4

   Add the water chestnuts and bean sprouts and toss until the sprouts begin to wilt, about 1 minute. Add the soy sauce and a generous grind of black pepper, then spoon the vegetables over the noodles.

5. 5

   Heat the remaining oil in the wok over high heat. Lift the shrimp out of their marinade and toss them for 1 to 2 minutes, until pink and opaque. Pour in the marinade and let it boil hard for 1 minute, tossing, then tip everything over the vegetables.

6. 6

   Snip the cilantro leaves over the top, squeeze over the rest of the lime juice and serve with extra lime wedges.