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: 
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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 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 Senior Food Producer, 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 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 Senior Food Producer, 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
- 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.
