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Sizzling garlic prawn stir-fry


Serves: 2
timePrep time: 25 mins
timeTotal time:
Sizzling garlic prawn stir-fry
Recipe photograph by Tara Fisher

Sizzling garlic prawn stir-fry

You can mix and match what veg you have in your fridge with this quick and healthy stir-fry

Serves: 2
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
430Kcal
Fat
12gr
Saturates
2gr
Carbs
55gr
Sugars
15gr
Fibre
6gr
Protein
23gr
Salt
1.4gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 1 tbsp sesame seeds
  • 100g brown rice
  • 1 tbsp vegetable oil
  • 6 spring onions, cut into short lengths
  • 1 red, yellow or orange pepper, deseeded and slice
  • 100g mangetout, halved on the diagonal
  • 3 garlic cloves, sliced
  • 1 x 165g pack peeled raw king prawns
  • ½ x 225g tin bamboo shoots, drained
For the sauce
  • ½ tbsp cornflour
  • 4 tsp tamari or reduced-salt soy sauce (use tamari rather than soy to make it gluten free)
  • 2 tbsp shaohsing rice wine or dry sherry (or apple juice)
  • 1 tbsp clear honey
  • ½ tsp sesame oil, plus a few drops for the rice
  • 1 tsp grated ginger
  • a pinch chilli flakes, optional

Step by step

  1. Toast the sesame seeds until golden in a medium saucepan. Reserve ½ teaspoon of them in a small bowl. Add the brown rice to the seeds in the pan with a pinch of salt and 300ml of boiling water. Bring to the boil, stir once, cover and cook over a very low heat for 25 minutes or until the rice is tender and the water has been absorbed.
  2. In a bowl, mix the cornflour and tamari to a paste, then mix in the rest of the sauce ingredients plus 3 tablespoons of cold water, and set aside.
  3. When you’re ready to cook your stir-fry, heat the vegetable oil in a wok or large frying pan. Add the spring onions and peppers, and stir-fry over a high heat for 2 minutes before adding the mangetout and garlic. Stir-fry for 1 minute, then add the prawns and bamboo shoots. Stir the sauce and add to the pan. Cook for 2-3 minutes until the prawns are cooked through and the sauce has thickened to coat – if it’s looking too thick, add a splash more water.
  4. Stir a few drops of sesame oil into the cooked rice and serve with the stir-fry, with the reserved sesame seeds sprinkled on top.

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