Prawns in oyster sauce with broccoli and lotus root

    Raise your hand if sometimes your stir-fried dish is too bland, too burnt, too greasy or too soggy. The secret to success is to have the oil hot, the ingredients added to the wok in the correct order and importantly the flavoursome sauce. Try my yummy recipe and wave goodbye to your local takeaway.


    Yorkshire, England, UK
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    Serves: 4 

    • 120g lotus roots, sliced
    • 2 tablespoons coconut oil
    • 150g broccoli, cut into chunks
    • 2 cloves garlic, finely chopped
    • 30g red pepper, sliced
    • 30g baby sweetcorn
    • 2 tablespoons oyster sauce
    • 1 tablespoon light soy sauce
    • 1 teaspoon fish sauce
    • 1 teaspoon sugar
    • 120g raw king prawns, peeled
    • 2 spring onions, roughly chopped
    • 1 pinch ground black pepper
    • 1/3 red chilli, sliced (optional)

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Boil the lotus roots in water until soft, about 10 to 15 minutes. Drain well.
    2. Put the coconut oil in a pan, turn to high heat and wait until the oil is hot. Then put the broccoli, boiled lotus root, garlic, red pepper and baby sweet corn. Mix well and stir-fry until the broccoli is slightly cooked.
    3. Put the oyster sauce, soy sauce, fish sauce and sugar in the same pan. Stir-fry for approximately 1 minute, then add the prawns, 4 tablespoons water, spring onions and ground black pepper.
    4. Stir until the prawns are cooked. Transfer to the serving plate. Garnish with red chilli. That’s it…. The mother of all stir fry is best served with steamed Thai Jasmine rice.


    You can also use water chestnuts or bamboo shoots instead of lotus roots. I like to listen to the sizzling sound while cooking this dish all the way through.

    See it on my blog

    Thai Food Made Easy

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