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Sweet & Sticky Prawn Stir Fry
- Step 1
Defrost prawns in refrigerator 0-4°C, keep refrigerated and use within 48 hours. Don’t have sesame oil? Sprinkle with some lightly toasted sesame seeds instead
- Step 2
Combine kecap manis, soy and oyster sauces. Spoon 1 tablespoon of the sauce over the prawns and toss well. Set aside for 10 minutes.
- Step 3
Heat a wok over a medium-high heat and drizzle with some of the oil. Add prawns and quickly sear until turning vibrant orange. Remove from wok and set aside.
- Step 4
Add remaining oil to wok and cook the broccolini, snow peas and spring onions, tossing frequently until just tender. Stir in the noodles, remaining sauce and prawns. Toss well until all heated through.
- Step 5
Serve in bowls, finished with a light drizzle of sesame oil and lemon wedges.
6 tbsp rice wine vinegar
4 tbsp caster sugar
2 cups sushi rice, uncooked
1 tsp salt
12 cooked prawns, peeled and deveined (tails removed)
4 seaweed/nori sheets
½ avocado, sliced
Kewpie Japanese mayonnaise