So, finally, we come to the end of the longest January ever! Halleluiah. February is starting out well, the sun is shining for a start, the days are getting brighter and a little longer and I’m less obsessed with cosy comfort food and thinking of food that is a little brighter. Like this spicy prawn stir fry. This is a tried and tested recipe that I’ve been making for some time now and it never fails to please. I usually make this for date night or get Mr.A to make it for me, it’s the perfect dinner for spicing up your weekend.
I like a good kick of heat in my stir fries and this prawn stir fry is no different, with a heaped tablespoon of chopped chilli and sweet chilli sauce this prawn stir fry is guaranteed to hit those spicy cravings. And that this is ready in 20 minutes well, that makes this perfect for a quick weeknight dinner, and it’s incredibly easy to make. No need for store-bought sauces either, all you need is a couple of ingredients and you have a lovely rich and tasty sauce. Now you could swap the prawns for tofu here if you wish or if you prefer chicken check out my Spicy Chicken and Asparagus Stir-Fry.
I used sustainably sourced frozen king prawns for this dish. I usually serve this with steamed rice but thick udon noodles are really great with this too, it’s up to you. If you plan on serving this for the kiddos then you may want to reduce the chilli quantity quite a bit. My girl loves a good prawn stir fry but not this spicy so please bear that in mind. I used crunchy sugar snap peas and pak choi with red pepper but you could change that up to suit your own taste, I would keep those veggies nice and crisp though. I love cashews in my stir fries as they give that extra texture, it’s almost a creamy texture which I like however if you have a nut allergy though this works fine without them.
In other news this week, the lovely folk over at Cambridge Edition have some of my recipes in this month’s issue you can check them out here, pages 48-50. Local peeps can pick it up in the usual spots around Cambridgeshire. Thanks to the team at Cambridge Edition for supporting this little blog of mine from the very beginning, it’s always a thrill to see my recipes and photos in real life print 🙂
Spicy Prawn Stir Fry
Deliciously spicy prawns in a rich stir fry sauce. Ready in 20 minutes this is perfect for a quick and tasty weeknight dinner.
- 240 g frozen raw king prawns thawed, deveined and shells removed
- 1 red bell pepper (180g) seeds and pith removed then sliced thinly
- 100 g sugar snap peas
- 1 pak choi (180g) stems and leaves, sliced
- 50 g cashew nuts
- 4 spring onions (scallions) The white and pale green part, sliced
- 1 heaped tbsp chopped red chilli pepper
- 3 cloves of garlic finely sliced
- 1 6cm piece of ginger root peeled and finely grated
- 1 tbsp groundnut oil
- 3 tbsp dark soy sauce
- 2 tbsp sweet chilli sauce
- 1/2 tbsp sesame oil
- 1 1/2 tsp rice wine vinegar
- Steamed Rice
- Sesame Seeds
- Chopped Spring Onions the green part
Heat the oil in a wok. Add the garlic, ginger and chilli and cook on a high heat for 1 minute, until they release their fragrance.
Reduce the heat then add the peppers and cook for 2 minutes. Now add the rest of the ingredients and stir-fry until prawns are bright pink and cooked through.
Serve straight away with rice or noodles.
*Calories are approximate and do not include rice or noodles.
- Try chicken breasts cut into thin strips instead of prawns. Cook the chicken in the oil first then remove and leave in a bowl. Add back into the wok when you are adding the peppers.
- Try tofu instead of prawns, use firm tofu drained and wiped dry. Cut the tofu into cubes and add to the wok when you add the pepper.
- Want an even quicker dinner? Try ready-to wok thick udon noodles and cooked prawns.
More Easy Prawn Recipes:
- Prawn Curry with Coconut
- King Prawn Risotto with Peas and Courgette
- Harissa Prawns with Jewelled Quinoa
- Prawns in Fiery Tomato Sauce with Spaghetti
If you’ve tried this or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more delicious food.