Vegetable stir-fry with sesame prawns

    2 hours 10 min

    This is a simple, fresh and healthy vegetable stir-fry with prawns marinated in sesame oil which give it a warm, nutty flavour. It's quick and easy to prepare and goes well with brown rice, quinoa or rice noodles.

    London, England, UK
    3 people made this

    Serves: 3 

    • 2 garlic cloves
    • 2 green or red chilis, the hotter the better!
    • 2 spring onions
    • 3 tablespoons sesame oil
    • 1 to 2 packs prawns, defrosted
    • 3 tablespoons extra virgin olive oil
    • 200g brown rice or pack of rice noodles or quinoa
    • 2 packs ready-made stir fry veg, or a handful of green beans, mushrooms, broccoli, peppers, green cabbage leaves, sweetcorn and/or any other veg of choice
    • 1 handful sesame seeds (optional)
    • salt
    • 1 jar pickle (optional)
    • poppadoms (optional)
    • 1 bag salad (optional)

    Prep:30min  ›  Cook:40min  ›  Extra time:1hr marinating  ›  Ready in:2hr10min 

    1. The first thing to do is make the marinade for the prawns. Chop up a garlic clove, a green chili and a spring onion into bits (just the stalk not the leaves) and put in a bowl.
    2. Add several large tablespoons of sesame oil to the bowl and blend using a hand blender (blending the marinade is optional). Alternatively, put in a blender jug.
    3. Add the prawns to the bowl with the oil and mix thoroughly. Add more oil if required to ensure that there is enough to soak into the prawns.
    4. Cover the bowl and put into the fridge to marinate for 15 minutes or ideally at least an hour. Halfway through that time give the prawns a good stir to ensure even coverage of the marinade.
    5. In the meantime, wash brown rice in a saucepan, cover with water, turn on heat to bring to boil. Once boiling turn down the heat and keep simmering for about 20 to 30 minutes. For rice noodles or quinoa check the pack in advance for cooking instructions and follow them, keeping timing in mind.
    6. Once rice is on to boil, wash all veg and chop into small even pieces and keep aside.
    7. In a wok, add some extra virgin olive oil and fry some chilis and spring onion pieces until very hot.
    8. Get the prawns out of the fridge and put into the wok. (Take care in case the oil spits). Cook the prawns for about 5 minutes until they are partway cooked, and remove from the pan to put aside. Leave the sesame oil in the pan if possible as it will flavour the veg.
    9. Add a tiny bit more oil to the wok if required and heat up. Cook the chili and garlic and add all the veg and stir thoroughly. Add the sesame seeds, if using.
    10. Add salt and stir veg around for about 5 minutes. Add the prawns back into the pan and keep cooking until vegetables are done, but preferably they should still have a slight crunch to them. Keep tasting the veg to check for seasoning and crunchiness.
    11. Keep an eye on the rice and when done drain and serve up with the stirfry. Add pickles and poppadoms on the side or a nice salad.

    Other ideas

    You can use general seafood instead of prawns - just treat it the same way but calamari might take a bit longer to cook.

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