Sizzling garlic prawn stir-fry
Serves: 2
Prep time: 25 mins Total time: 
Recipe photograph by Tara Fisher
Sizzling garlic prawn stir-fry
This super easy prawn stir-fry recipes allows you to mix and match what veg you have in your fridge
Serves: 2
Prep time: 25 mins Total time: 
See more recipes
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 learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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
- 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.
- 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.
- 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.
- 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.
