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Quick prawn stir-fry

Name: Quick prawn stir-fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Cuisine: Chinese recipes
Ingredients: 2 tbsp olive oil; 2.5cm piece fresh ginger, finely sliced into matchsticks; 2 garlic cloves, finely sliced; 1 tsp chilli flakes; 400g raw king prawns; 150g tenderstem broccoli, trimmed; 150g mangetout, sliced; 4 tbsp sweet chilli sauce; Juice of 1 lime, plus lime wedges; Handful fresh coriander leaves; Toasted cashew nuts, to serve

Published: 31 Jul 09
Updated: 26 May 25

A speedy, low-calorie prawn stir-fry recipe with the zesty, spicy flavours of South East Asia.

If you love a speedy stir-fry, we’ve got lots more for you to try. Take a look at all our stir-fry recipes here.

Easy
August 2009

Test kitchen approved

Serves 4
Takes 10 minutes to make and 10 minutes to cook

A speedy, low-calorie prawn stir-fry recipe with the zesty, spicy flavours of South East Asia.

If you love a speedy stir-fry, we’ve got lots more for you to try. Take a look at all our stir-fry recipes here.

Dairy-free

Nutrition: per serving

Calories: 208kcals
Fat: 8.6g (1.3g saturated)
Protein: 21.7g
Carbohydrates: 11.9g (9.8g sugars)
Salt: 0.9g

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Ingredients

2 tbsp olive oil
2.5cm piece fresh ginger, finely sliced into matchsticks
2 garlic cloves, finely sliced
1 tsp chilli flakes
400g raw king prawns
150g tenderstem broccoli, trimmed
150g mangetout, sliced
4 tbsp sweet chilli sauce
Juice of 1 lime, plus lime wedges
Handful fresh coriander leaves
Toasted cashew nuts, to serve

Method

Heat the oil in a pan or wok over a high heat and stir-fry the ginger, garlic and chilli flakes for a couple of minutes, then add the prawns and cook for 2-3 minutes until pink. Remove from the pan and set aside.
Add the broccoli to the pan with a splash of water and cook for 2-3 minutes, then add the mangetout and stir in the sweet chilli sauce, lime juice and coriander.
Return the prawns to the pan, mix well, then sprinkle with the cashew nuts and serve with steamed rice and lime wedges to squeeze over.