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Chilli prawn and snap pea stir-fry

Chilli prawn and snap pea stir-fry

Points® value
Total Time
30 min
20 min
10 min
Tender sweet prawns, tossed with crunchy vegetables and coated in a richly-flavoured sauce makes for a restaurant quality dish that’s cooked in 10 minutes in just one pan!



1½ tsp

Sherry, dry

1 tsp

Reduced salt soy sauce

2 tbs

Raw peeled prawns

400 g, (bought peeled), deveined

Red capsicum

1 medium, cut into thin strips

Yellow capsicum

1 medium, cut into thin strips

Sugar snap peas

100 g, trimmed


1 individual, deseeded, finely chopped

Green shallot(s)

4 individual, thinly sliced, plus extra to serve


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Chicken stock cube

½ individual, to make ½ cup (125ml) stock

Fresh coriander

½ cup(s), chopped

Sesame oil

¼ tsp

Sambal oelek

¼ tsp, or to taste

Oil spray

1 x 3 second spray(s)


  1. Mix cornflour with sherry and 1 tablespoon soy sauce in a medium bowl until smooth. Add prawns and toss to coat.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Stir-fry capsicums, snap peas and jalapeño for 1 minute. Add shallots, garlic and ginger, stir-fry for 30 seconds or until fragrant. Add prawns with any liquid remaining in bowl, stir-fry for 2-3 minutes or until prawns change colour and are just cooked.
  3. Stir in stock and remaining soy sauce, cook, stirring, until sauce boils and thickens slightly. Stir in coriander, sesame oil and sambal oelek. Garnish with extra shallots.


If you’re not a fan of spicy flavours, omit the jalapeño and sambal oelek. Serve with 100g cooked buckwheat noodles.