Quick Prawn Stir-Fry

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. 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. 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. 3

   Combine and sauce

   Return prawns to the wok. Add soy sauce and oyster sauce, tossing everything to coat evenly for 1 minute.

4. 4

   Finish

   Drizzle with sesame oil, toss once more, and serve immediately over steamed rice or noodles.

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.

Frequently Asked Questions