Prawn stir-fry
Juicy prawns and crisp vegetables tossed in a hot wok with garlic, ginger and soy. Dinner in under half an hour.
- 25 min15 prep · 10 cook
- EasyDifficulty
- 260 kcalper serving
Ingredients
- Raw prawns, peeled500 g
- Red pepper1
- Broccoli florets200 g
- Mangetout or snow peas150 g
- garlic3 cloves
- Fresh ginger, grated1 tbsp
- Soy sauce3 tbsp
- Oyster sauce1 tbsp
- Cornflour1 tsp
- Sunflower oil2 tbsp
Missing something? Ingredients with × can be left out.
Steps
- 1
Mix the soy sauce, oyster sauce, cornflour and 4 tablespoons of water in a small bowl.
- 2
Cut the pepper into strips. Have all the vegetables, garlic and ginger ready before you start.
- 3
Heat half of the oil in a wok until smoking and stir-fry the prawns until just pink. Take them out.
- 4
Add the rest of the oil and stir-fry the broccoli, pepper and mangetout over high heat.
- 5
Add the garlic and ginger and stir for 30 seconds, without letting them burn.
- 6
Return the prawns, pour in the sauce and toss until glossy and thickened.
- 7
Serve straight away with rice or noodles.
Tips and questions
- How do I stop the prawns from overcooking?
- Sear them first for a minute, set them aside and return them at the end with the sauce. They are done when they curl into a C.
- What do I serve it with?
- Jasmine rice or egg noodles. For gluten-free, use tamari and a gluten-free oyster sauce.
Enjoy your meal!
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