This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info please check out my Disclosure Policy. Appreciate your support!
This Prawn Stir Fry tosses king prawns with broccoli, green beans, garlic, ginger and a quick sweet chilli tamari sauce. It takes 10 minutes from start to finish and serves 2, so it is a good midweek dinner. For another quick prawn dinner, try my Prawn Noodles.
Prawn Stir Fry at a Glance
James's tipMix the sauce in a bowl before you start cooking, so it is ready to pour in the moment the prawns turn pink.
Key ingredients
- King prawns
- Broccoli and green beans
- Tamari
- Sweet chilli sauce
Why you'll love it
- About 303 kcal and 26g protein a portion
- Ready in 10 minutes
- Sauce mixed in one bowl
Quick summary
This stir fry softens onion, garlic and ginger in sesame oil, then fries green beans, broccoli and prawns before a sweet chilli and tamari sauce is poured in to coat. It serves 2 and is about 303 kcal a portion.
Table of Contents
Save this recipe!
I'll email you a shopping list plus helpful tips to make the best version of this recipe
Why this recipe works
This prawn stir fry works all year round. The quick sauce is sweet, salty and a little sticky, and it coats the prawns and vegetables in minutes. Nothing needs to marinate.
Stir fries are flexible: swap the vegetables or the protein, and serve with rice or noodles. For a noodle version in one pan, see my Prawn Noodles. For a creamier prawn dinner, try my Prawn Curry.
Ingredients to make Prawn Stir Fry
- Sesame Oil: Light or toasted both work; toasted has a stronger flavour. Used to fry the aromatics.
- White Onion: Softens into the base of the stir fry.
- Garlic Clove: Crushed or finely chopped.
- Ginger: Freshly grated or finely chopped for a peppery kick.
- Green Beans: Fresh or frozen (thawed). Trimmed and cut into short lengths.
- Broccoli: Cut into small florets so they cook in the same time as the prawns. Spare broccoli? Try my Salmon and Broccoli Pasta.
- Prawns: Raw or cooked king prawns both work. I prefer raw, so they cook in the pan. If you start with cooked prawns, do not reheat the leftovers.
- Tamari: A gluten free soy sauce. Ordinary soy sauce works if you do not need it gluten free.
- Sweet Chilli Sauce: Adds sweetness and a mild heat to the sauce.
- Sesame Oil: A second measure goes into the sauce for flavour.
- Cornflour: Thickens the sauce so it clings to the prawns and vegetables.
- Water: Loosens the sauce so the cornflour can dissolve.
See recipe card for full information on ingredients and quantities.
Substitutions
- Sesame Oil: Olive oil or a neutral oil works, though you lose the sesame flavour.
- Vegetables: Swap in mangetout, tenderstem broccoli, peppers, carrots or spring onions. Keep the total weight similar so the timing stays the same. For a salmon version of the same idea, see my Salmon Noodles.
- Tamari: Use soy sauce if you do not need it gluten free.
- Sweet Chilli Sauce: A splash of maple syrup or honey plus chilli flakes gives a similar sweet heat
Variations
- Spicy: Add sriracha or extra chilli flakes with the sauce.
- Deluxe: A splash of oyster sauce or fish sauce deepens the flavour, or finish with lime juice and sliced spring onions. For a richer prawn dinner, try my Prawn Linguine.
- Kid friendly: Use a little less chilli sauce, or swap the prawns for chicken strips cooked through. For a milder prawn bowl, see my Prawn Salad.
How to make Prawn Stir Fry
Step 1: Peel and finely chop the ginger, slice the onion, crush the garlic and cut the broccoli into small florets. Trim the green beans.
Step 2: Heat 1 tbsp sesame oil in a wok or a wide pan over a medium high heat. Add the onion, ginger and garlic and cook, stirring, for 3 minutes.
Step 3: Add the green beans, broccoli and prawns. Stir well. Cook for 3 minutes if the prawns are already cooked, or for about 5 minutes if they are raw, until they turn pink.
Step 4: Meanwhile, whisk the tamari, sweet chilli sauce, sesame oil, cornflour and water in a small bowl.
Step 5: Pour the sauce into the wok or pan and cook for 1 to 2 minutes, until it thickens and coats everything. Serve with rice or my Prawn Noodles.
Hint: If the sauce is too thick, add a splash of water.
Leftovers
Cool leftovers quickly, keep them in an airtight container in the fridge and eat within 2 days. Reheat once, in a pan or the microwave, until piping hot all the way through. Prawns can only be reheated once, so if you started with cooked prawns, do not reheat the leftovers. I do not recommend freezing this one. For another quick prawn dinner, try my The Best Thai Red Prawn Curry.
Recipe FAQs
Rice or noodles are the usual partners. Lettuce wraps work for a lighter plate. For a full noodle bowl, see my Prawn Noodles.
Yes, once, if you started with raw prawns. Cool leftovers quickly, keep them in the fridge and eat within 2 days. Reheat until piping hot. If you used cooked prawns in the first meal, do not reheat them.
Yes. Add them with the vegetables and cook for about 3 minutes, just to heat through. Do not reheat the leftovers if you started with cooked prawns.
It is if you use tamari (or a gluten free soy sauce) and check your sweet chilli sauce label. Ordinary soy sauce is not gluten free.
The sauce can be mixed a day ahead and kept in the fridge. Cook the stir fry fresh, as prawns and crisp vegetables are best straight from the pan.
Broccoli and green beans are what I use here. Mangetout, peppers, carrots, tenderstem broccoli and spring onions all work. Keep the pieces small so they cook in a few minutes. Spare broccoli? Try my Broccoli Soup.
More Prawn Recipes
You might also like
FREE GUIDE
Get Christmas dinner sorted early
A free plan with make ahead recipes, a countdown and freezer labels
Prawn Stir Fry
Ingredients
- 1 tbsp sesame oil
- ½ white onion, thinly sliced
- 1 garlic clove, thinly sliced
- 1 inch fresh ginger, peeled and thinly sliced
- 150 g green beans, (fresh or frozen)
- ½ head broccoli, roughly chopped
- 200 g prawns, (raw or cooked)
Prawn Stir Fry Sauce
- 2 tbsp tamari, (or soy sauce)
- 1.5 tbsp sweet chilli sauce, (see substitutions)
- 2 tsp sesame oil
- 1 tbsp corn flour
- ¼ cup water, (62.5ml)
Instructions
- Peel and finely chop the ginger, slice the onion, crush the garlic and cut the broccoli into small florets. Trim the green beans.
- Heat 1 tbsp sesame oil in a skillet or a wok over a medium high heat. Add the onion, ginger and garlic and cook, stirring, for 3 minutes.
- Add the green beans, broccoli and prawns. Stir well. Cook for 3 minutes if the prawns are already cooked, or for about 5 minutes if they are raw, until they turn pink.
- Meanwhile, whisk the tamari, sweet chilli sauce, sesame oil, cornflour and water in a small bowl.
- Add the sauce to the skillet with the prawns and cook for 1 to 2 minutes, until it thickens and coats everything. Serve with rice or noodles.
Notes
Nutrition
Enjoyed this recipe will make regularly
Thank you for the brilliant review, Chris. Glad you enjoyed it 😊
Delicious! Substituted Maple syrup and chilli flakes as suggested and worked well. Thanks James!
Thanks so much Jane 🙂
Easy to make and super tasty!
Thanks Fred 🙂