Cheat’s Thai prawn stir-fry

Cheat’s Thai prawn stir-fry
  • Serves icon Serves 2
  • Time icon Ready in 10 min

This super-quick Thai stir-fry recipe works really well with strips of rump steak or chicken breast, too.


  • 200g large raw peeled prawns
  • 1½ tsp Thai seven-spice powder
  • 1 tbsp sunflower oil
  • 1 x 300g bag stir-fry vegetables
  • 125g sugar snap peas, halved lengthways
  • 120g packet Blue Dragon Sweet Chilli and Kaffir Lime Leaf Stir Fry Sauce, or similar
  • 250g steamed basmati rice
  • Small handful fresh coriander, roughly chopped
  • Lime wedges, to serve


  1. Coat the prawns in the Thai seven-spice powder and set aside in the fridge. Heat the oil in a large wok. When hot, add the stir-fry vegetables and sugar snap peas, and fry over a high heat for 2 minutes.
  2. Push the veg to one side of the wok and add the coated prawns, then stir-fry for a further minute. Add the stir-fry sauce and toss everything together until the prawns are cooked through.
  3. Heat the basmati rice according to the pack instructions and stir through half the coriander. Add the remaining coriander to the stir-fry and serve with the rice, with lime wedges to squeeze over.


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