Asian Prawn, Ginger & Spring Onion Stir Fry
A fast, fragrant prawn stir-fry lifted by a fresh chilli, garlic and coriander paste and a good squeeze of lime. Once the paste is blitzed, the cooking takes barely five minutes, so it is a brilliant weeknight dinner with a bit of a kick. Ginger and spring onion keep it bright and aromatic.
Why this works
- Blitzing chilli, garlic, coriander stalks and sugar into a paste packs concentrated flavour into every bite.
- Frying the aromatics first builds the fragrant base before the quick-cooking prawns go in.
- Adding the prawns only at the end, for a minute or two, keeps them plump and tender.
- A hit of lime juice at the finish brightens the whole dish and balances the savoury soy.
Ingredient notes and swaps
- Cooked tiger prawns make it fastest; raw prawns work too, cooked a minute longer until pink.
- Shaoxing sauce adds depth; dry sherry or a little rice wine are good substitutes.
- Use the coriander stalks in the paste and the leaves to finish — do not waste them.
- Bulk it out with any crisp vegetables — mangetout, baby corn or pak choi all suit.
Asian Prawn, Ginger & Spring Onion Stir Fry
FavouriteIngredients
Method
- Place the Prawns in a bowl
- Put the Chilli, Garlic, Coriander stalks and Caster Sugar in a spice grinder or small food processor and whizz together
- Add half of the Lime juice and the Shaoxing sauce
- Pour this over the Prawns
- Heat the Groundnut Oil in a wok
- Add the Ginger and Spring Onions and fry for 1-2 minutes
- Add the Peppers and fry for 3 min, until the Peppers starts to soften
- Add Bean Sprouts and stir together until the Bean Sprouts start to wilt
- Add the Soy sauce and a really good grind of Black Pepper, then tip the lot into a serving dish
- Add the Prawns to the wok
- Toss for 1-2 mins until they are warmed through
- Add the marinade and swirl the wok quickly, then tip the lot onto the Peppers and Beansprouts
- Chop the Coriander leaves roughly
- Sprinkle Coriander over and add the remaining Lime juice
- Serve with Egg Noodles cooked according to packet instructions with extra Lime wedges for squeezing over
Nutrition
Notes
For perfectly crisp-tender peppers, avoid overcooking them; they should retain a slight bite. This ensures a pleasing texture contrast in your stir-fry.
Prawns cook very quickly, so only toss them in the wok for 1-2 minutes until they are just warmed through. Overcooking will make them rubbery and less enjoyable.
Tried this recipe?
Let us know how it was!Tips for success
- Keep the heat high but stir constantly so the ginger and spring onions turn sweet and aromatic, not bitter.
- Keep the peppers crisp-tender for a pleasing bite; do not overcook them.
- Toss the prawns for only one to two minutes until just warmed through, or they turn rubbery.
Make ahead, storage and reheating
- Best cooked and eaten straight away. Make the paste and slice the vegetables a few hours ahead to keep the cooking fast; do not cook the prawns until you are ready to serve.
What to serve it with
- Egg noodles or steamed rice, with extra lime wedges. A cold beer or a crisp white does not go amiss.
FAQ
Can I use raw prawns? Yes — cook them a minute or two longer, until pink and opaque.
What is Shaoxing sauce? A Chinese rice-wine seasoning; dry sherry or rice wine make good substitutes.
How do I stop it tasting bitter? Keep the aromatics moving over the heat so they do not scorch.
Can I add more vegetables? Yes — mangetout, baby corn or pak choi all work well.
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