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Photo of Chilli and basil prawn stir-fry with pumpkin by WW

Chilli and basil prawn stir-fry with pumpkin

2 - 3
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
This refreshing salad is packed with fragrant basil, juicy prawns and zesty ginger.


Peanut oil

1 tbs


450 g, peeled, cut into thin wedges

Raw peeled prawns

24 small, medium

Green shallot(s)

2 individual, thinly sliced

Fresh ginger

2 tbs, (4cm piece), finely chopped


2 clove(s), small, finely chopped

Fresh red chilli

1 whole, thinly sliced

Snow peas

200 g

Reduced salt soy sauce

2 tbs

Oyster sauce

1 tbs

Fresh basil

1 cup(s), leaves


  1. Heat half the oil in a wok over medium-high heat. Cook the pumpkin in batches for 4 minutes each side or until tender and golden. Transfer to a plate.
  2. Heat the remaining oil in the wok. Stir-fry the prawns, shallot, ginger, garlic and chilli for 2 minutes. Add the snow peas, soy sauce, oyster sauce and 2 tablespoons of water. Stir-fry for 1 minute or until the snow peas are bright green and tender crisp. Remove from the heat. Add the basil leaves and pumpkin and season with pepper. Toss to combine.


Serve with: steamed basmati rice.