Japanese Prawn and Vegetable Stir-Fry

King prawns with broccoli, carrots, peppers and sugar snap peas in a light soy and ginger sauce.

TIME BREAKDOWN
Prep: 20 min
Cook: 10 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 2 tbsp sunflower oil
  • 400g raw peeled king prawns
  • 1 carrot, cut into thin matchsticks
  • 150g tenderstem broccoli, halved
  • 1 red pepper, thinly sliced
  • 100g sugar snap peas
  • 2cm fresh root ginger, finely grated
  • 2 cloves garlic, crushed
  • For the sauce: 2 tbsp light soy sauce
  • For the sauce: 1 tbsp mirin
  • For the sauce: 1 tsp cornflour
  • For the sauce: 3 tbsp water
  • 1 tsp toasted sesame oil
  • 1 tbsp white sesame seeds, toasted
  • Cooked short-grain rice, to serve

Method

  1. Mix the sauce ingredients in a small bowl.

  2. Heat 1 tbsp of the oil in a large wok over a very high heat. Stir-fry the prawns for 2 minutes until pink. Transfer to a plate.

  3. Add the remaining oil and stir-fry the carrot and broccoli for 3 minutes, then add the pepper and sugar snap peas and stir-fry for 2 minutes. Add the ginger and garlic and stir-fry for 30 seconds.

  4. Return the prawns to the wok, pour in the sauce and stir for 1 to 2 minutes until glossy and thickened. Drizzle over the sesame oil, scatter over the sesame seeds and serve with rice.