‘This stir-fry is perfect for enjoying on a summer’s day overlooking the iconic Edgbaston wicket. Ideal for serving as a light lunch, this recipe provides a great balance of spicy prawns and bright, fresh flavours. It is one of my favourite summer dishes, and easy to recreate at home.’
Dave Hill, Head Chef, Edgbaston
60g Cooks’ Ingredients Green Thai Paste Juice 2 limes 400g raw tiger prawns 2 tbsp vegetable oil 1 red pepper, finely sliced 235g pack green pak choi, halved and washed 2 x 300g packs essential Waitrose Rice Noodles 1 essential Waitrose Cucumber Portion, coarsely grated, juice squeezed out 50g finely grated pickled ginger (see tip) 20g sesame seeds, toasted
1. Mix together the Thai paste and lime juice in a bowl. Add the prawns and marinate for 25 minutes (setting aside 1 tbsp marinade to dress the dish later).
2. Heat 1 tbsp oil in a wok and stir-fry the peppers and pak choi for 3-4 minutes until tender. Remove and set aside. Add the noodles to the pan and stir-fry for 4-5 minutes. Stir in the peppers and set aside.
3. Mix the cucumber and pickled ginger in a small bowl.
4. Heat the remaining oil in the wok and stir-fry the prawns for 3-4 minutes until they are pinkish and cooked through.
5. Place one half of the pak choi on each plate and top with the noodles and peppers. Add the prawns and use the marinade set aside earlier to dress the dish. Scatter over the pickled ginger and cucumber, and sprinkle with toasted sesame seeds.
To make pickled ginger, put 50ml white wine vinegar and 50g caster sugar in a small pan and heat gently, stirring until the sugar dissolves. Add 50g grated root ginger, remove from
the heat and set aside for at least 10 minutes. Strain the ginger and put in the fridge until ready to serve.