Prawn and Sesame Stir-Fry

    Prawn and Sesame Stir-Fry


    365 people made this

    About this recipe: Sesame oil and sesame seeds add nutty goodness to stir-fried vegetables and prawns.

    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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