Guest chef

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.

Firecracker prawn stir-fry

  • Serves 2
  • Total time 15 mins
4.5/5 rating (4 votes)
Firecracker prawn stir-fry
Firecracker prawn stir-fry

step by step

  • 1Mix together the sauce ingredients in a small bowl and set aside.
  • 2Heat 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.
  • Only 435 calories
  • 3eturn 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.
  • Recipe photograph by Ant Duncan

You will need

  • 1 tbsp sesame or groundnut oil
  • 1 x 180g pack peeled raw king prawns
  • 1 x 300g pack mixed pepper stir-fry mix
  • 1⁄2 tbsp toasted sesame seeds

For the sauce

  • 1⁄2 tbsp sriracha hot sauce
  • 1 garlic clove, crushed
  • 11⁄2 tbsp soy sauce
  • 1⁄2 tbsp tamarind paste
  • 1⁄2 tbsp Thai fish sauce
  • 1 tbsp tomato ketchup

To serve

  • 1 x 250g pack microwave
  • Thai Jasmine rice, heated

+ Nutritional Information