Quick Prawn Stir-Fry
Juicy prawns wok-tossed with vegetables in a savoury sauce.
About This Recipe
This speedy prawn stir-fry delivers restaurant-quality results at home — plump prawns seared in a smoking-hot wok with crunchy sugar snap peas, bell pepper, and a glossy sauce of soy, garlic, and ginger. From chopping board to plate in twelve minutes flat.
Ingredients
Serves 2
- 300 graw king prawns, peeled and deveined
- 150 gsugar snap peas, trimmed
- 1 mediumred bell pepper, thinly sliced
- 2 clovesgarlic, minced
- 1 tbspfresh ginger, grated
- 2 tbsplight soy sauce
- 1 tbspoyster sauce
- 1 tbspvegetable oil
- 1 tspsesame oil
Instructions
- 1
Sear the prawns
Heat vegetable oil in a wok over high heat until smoking. Add prawns in a single layer and sear for 1 minute per side until pink. Transfer to a plate.
- 2
Stir-fry the vegetables
Add garlic and ginger to the wok and stir for 15 seconds. Toss in bell pepper and sugar snap peas, stir-frying for 2 minutes until crisp-tender.
- 3
Combine and sauce
Return prawns to the wok. Add soy sauce and oyster sauce, tossing everything to coat evenly for 1 minute.
- 4
Finish
Drizzle with sesame oil, toss once more, and serve immediately over steamed rice or noodles.
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Pro Tips
- →
Pat prawns dry before searing for a better char.
- →
Have all ingredients prepped before you start — stir-frying moves fast.
- →
Do not overcook prawns or they become rubbery.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Variations
- •
Substitute chicken breast strips for the prawns.
- •
Add a splash of Shaoxing wine for deeper flavour.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
- •
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Storage
Refrigerate up to 1 day. Reheat quickly in a hot wok.
History & Origin
Quick Prawn Stir-Fry is honoring Chinese culinary principles of contrast in texture, temperature and heat control (wok hei). Regional variations are the rule rather than the exception — neighboring villages, families and even individual cooks adapt the dish to what's in the pantry and what's in season, which is why no two versions taste exactly alike and why the recipe has stayed alive for so long.
Frequently Asked Questions
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Why didn't mine turn out as expected?
The two most common issues are under-seasoning and rushing the heat. Taste as you go, season in layers, and give aromatics and proteins the time they need to develop color and depth before moving on.
Nutrition Facts
Per serving (260g / 9.2 oz) · 2 servings total
Time Summary
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