Thai Prawn Ginger & Spring Onion Stir-Fry

200 g raw, peeled tiger prawns
1 green chilli, chopped
3 garlic cloves, 1 crushed & 2 fine sliced
1 bunch coriander, leaves & stalks separated
1 tbsp caster sugar
juice 1 lime
3 tbsp fish sauce
2 tbsp rice bran oil
3 cm ginger, shredded
8 spring onions, fine sliced
1 orange capsicum, thinly sliced
85g water chestnuts, sliced
100 g beansprouts
1 tbsp soy sauce
egg or rice noodles, to serve
lime wedges, to serve
½ tsp SIDS SALT & PEPPER to taste

Put the prawns in a bowl. Put the chilli, garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 minute. Add the capsicum and fry for 1 minute, until the capsicum starts to soften. Add the water chestnuts and sprouts then toss together until the sprouts start to wilt. Add the soy sauce and SIDS SALT & PEPPER, then tip the lot into a serving dish.
Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Sauté for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the vegetables. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.