Prawn stir fry

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.
Course Dinner
Cuisine Chinese
Keyword prawn stir fry
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 220
Author Michelle Alston


  • 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

To Serve

  • 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.


  • ┬áTry 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.


Calories: 220kcal