Prawn and Sesame Stir-Fry

    55 mins

    Sesame oil and sesame seeds add nutty goodness to stir-fried vegetables and prawns.

    365 people made this

    Serves: 4 

    • 500ml (2 cups) water
    • 220g (1 cup) white rice
    • 650g fresh raw prawns, peeled and deveined
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon cayenne pepper
    • 1 clove garlic, crushed
    • 1 tablespoon sesame seeds
    • 1/4 teaspoon freshly ground black pepper
    • 2 tablespoons sesame oil
    • 1 red capsicum, cut in half, seeds removed and cut into thin strips
    • 3 spring onions, sliced
    • 30ml (2 tablespoons) teriyaki sauce
    • 250g sugar snap peas or snowpeas, trimmed
    • 2 tablespoons cornflour
    • 200ml (3/4 cup) chicken stock
    • 1/4 teaspoon salt

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. In a medium saucepan, bring salted water to the boil. Add rice, reduce heat, cover and simmer for 20 minutes.
    2. While rice is simmering, combine prawns, ginger, cayenne pepper, garlic, sesame seeds and black pepper together in a large plastic bag. Allow to marinate in the refrigerator whilst rice is cooking.
    3. Heat a large wok or frying pan until hot and pour in the sesame oil around the edges. Add capsicum and spring onions; stir-fry over high heat for 3 to 4 minutes to soften slightly.
    4. Add teriyaki sauce, peas and the marinated prawns; stir-fry further 4 minutes or until prawns are opaque.
    5. Stir chicken stock into cornflour until smooth.Add to the wok, cook, stirring until sauce boils. Sprinkle with salt. Spoon prawn stir fry over the cooked rice.

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    Reviews in English (346)


    theres only one problem with this recipe. you should never cook in sesame oil!!! its for flavor only! cook in regular vegetable oil or another oil of your choice, but if you use sesame oil to fry in it will be too strong and will burn easily! for the sesame flavor, add a few teaspoons of the sesame oil to the sauce. other than that this is an excellent recipe.  -  12 May 2006  (Review from Allrecipes US | Canada)


    Can I give this 10 stars?? Excellent dish! Couple changes I made.. I used fresh grated ginger instead of powdered and added some lemon zest to the shrimp. I used 8-12 shrimp per pound then partial way through I butterflied them in half. The larger shrimp the better you are, these things are as succulant as lobster tails!! A+++ recipe, great reviews from guests! Thanks for adding it  -  09 Oct 2006  (Review from Allrecipes US | Canada)


    wow...what a yummy recipe! i used canola oil and added a little sesame oil at the end. also, i used about 3/4 tsp of wasabi powder instead of cayenne pepper. also, i substituted fresh ginger pressed through the garlic press and left out the salt. added a little soy sauce too (why not, huh?). i left out the red pepper and added broccoli and sweet onion. i used frozen broccoli and sugar snap peas, but i think i'll use fresh next time and add mushrooms and water chestnuts. my husband and i got some fresh large gulf shrimp and we had no idea what to do with them. thank goodness we found this recipe!  -  08 Jul 2006  (Review from Allrecipes US | Canada)