Thai Prawn and Ginger

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recipe by Kenwood

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 21 ratings

This is a quick and tasty stir fry dish served with rice noodles and garnished with chopped peanuts and coriander. This is the recipe for you, if your looking for something healthy, quick and delicious. Add more fresh chilli or a drizzle of chilli oil if you like more heat.

recipe updated Aug 22, 2023


  • Shallot icon
    150 g
  • Fresh chili icon
    Fresh chili
  • Ginger icon
    10 g
  • Yellow bell pepper icon
    Yellow bell pepper
    75 g
  • Bamboo shoot icon
    Bamboo shoot
    200 g
  • Shrimp icon
    350 g
  • Rice noodles icon
    Rice noodles
    200 g
  • Peanuts icon
    70 g
  • Coconut oil icon
    Coconut oil
    1 tablespoon
  • Peanut oil icon
    Peanut oil
    1 tablespoon
  • Garlic clove icon
    Garlic clove
  • Coconut sugar icon
    Coconut sugar
    2 teaspoons
  • Lime icon
  • Dark soy sauce icon
    Dark soy sauce
    2 tablespoons
  • Fish sauce icon
    Fish sauce
    1 tablespoon
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Green onion icon
    Green onion
  • Black pepper icon
    Black pepper
    1 teaspoon
  • Cilantro icon
    20 g
  • Lime icon


  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Medium bowl
  • kCook icon Heatproof bowl
  • kCook icon Serving plate

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add coconut oil and peanut oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 140°C, speed 3
  8. Turn direct prep attachment to position 1
  9. Slice shallot into the stir fry with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Add fresh chili to the stir fry
  12. Turn direct prep attachment to position 1
  13. Slice ginger and yellow bell pepper into the stir fry with direct prep attachment
  14. Turn direct prep attachment to position 2
  15. Add garlic clove, coconut sugar and lime to the stir fry
  16. Cook with filler cap removed - 1 min, 140°C, speed 4
  17. Then add dark soy sauce, fish sauce, bamboo shoot and salt & pepper to the stir fry
  18. Cook with filler cap removed - 1 min 30 sec, 120°C, speed 4
  19. Then add shrimps to the stir fry
  20. Cook with filler cap removed - 2 min 15 sec, 120°C, speed 4
  21. Then add green onion and black pepper to the stir fry
  22. Add rice noodles to a clean medium bowl
  23. Transfer stir fry to medium bowl
  24. Toss with slotted spoon
  25. Serve
  26. Garnish with cilantro, peanuts and lime
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