Firecracker prawn stir-fry
Serves: 2
Total time: 
Recipe photograph by Ant Duncan
Firecracker prawn stir-fry
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
435Kcal
Fat
11gr
Saturates
2gr
Carbs
58gr
Sugars
13gr
Fibre
5gr
Protein
23gr
Salt
3.6gr
Lucy O'Reilly
Lucy is an inventive freelance food stylist and food writer working in magazines, books and other projects. Former Deputy Food Editor of food magazine Delicious, Lucy now works for an array of clients including; Sainsburys, Good Food and Delicious.
See more of Lucy O'Reilly’s recipes
Lucy O'Reilly
Lucy is an inventive freelance food stylist and food writer working in magazines, books and other projects. Former Deputy Food Editor of food magazine Delicious, Lucy now works for an array of clients including; Sainsburys, Good Food and Delicious.
See more of Lucy O'Reilly’s recipes
Ingredients
- 1 tbsp sesame or groundnut oil
- 1 x 180g pack peeled raw king prawns
- 1 x 300g pack mixed pepper stir-fry mix
- ½ tbsp toasted sesame seeds
For the sauce
- ½ tbsp sriracha hot sauce
- 1 garlic clove, crushed
- 1½ tbsp soy sauce
- ½ tbsp tamarind paste
- ½ tbsp Thai fish sauce
- 1 tbsp tomato ketchup
To serve
- 1 x 250g pack microwave Thai Jasmine rice, heated
Step by step
- Mix together the sauce ingredients in a small bowl and set aside.
- Heat half the oil in a wok or large frying pan over a high heat. Add the prawns and briskly fry for 1 minute or so until pink, then remove to a plate. Wipe out the pan and add the remaining oil. Add the stir-fry mix and fry for 2 minutes.
- eturn the prawns to the pan, pour over the sauce and stir-fry everything together for a couple of minutes until warmed through. Sprinkle with toasted sesame seeds and serve with the cooked jasmine rice.
Chef quote
Only 435 calories
