Thai Prawn Stir-Fry is a quick, vibrant dish that combines succulent prawns with crisp vegetables and a tangy, savoury sauce. Perfect for busy weeknights, it’s easy to customise and pairs beautifully with steamed jasmine rice.
This recipe serves 4 as a starter or 2 as a main course.
Ingredients
- 250g prawns, peeled and deveined (tail-on optional for presentation)
- 2 Tbsp vegetable oil
- 3 garlic cloves, minced
- 1 red chilli, finely sliced (adjust heat by including or discarding seeds)
- 1 red bell pepper, thinly sliced
- 1 small shallot, thinly sliced
- 4-6 stalks asparagus, cut into 1cm pieces (or 1 cup snow peas/green beans, trimmed)
- 2 spring onions, chopped
- 2cm piece of ginger, minced
- 1 Tbsp fish sauce
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 1 tsp sugar
- 1 tsp fresh lime juice
- Fresh coriander, for garnish
- Steamed jasmine rice, to serve
Method
Prepare the Sauce:
In a small bowl, mix the fish sauce, oyster sauce, soy sauce, sugar, ginger, and lime juice. Set aside.
Cook the Prawns:
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.
Add the prawns and stir-fry for 2–3 minutes, or until pink and just cooked through. Remove and set aside.
Cook the Vegetables:
In the same wok, heat the remaining oil. Add the garlic and chilli, stir-frying for about 30 seconds until fragrant.
Add the shallot, bell pepper, and asparagus (or snow peas/green beans). Stir-fry for 3–5 minutes, keeping the vegetables crisp and vibrant.
Combine:
Return the prawns to the wok and pour in the prepared sauce. Toss well to coat all the ingredients and cook for 1–2 minutes, until heated through.
Stir in the chopped spring onions.
Serve:
Garnish with fresh coriander and serve immediately with steamed jasmine rice.
Tips:
- For extra heat, add more chilli or a splash of sriracha.
- A splash of coconut milk can be added for a creamy variation.
- You can substitute the prawns with chicken, tofu, or your preferred protein.
