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Ginger prawns with sugar snaps

Ginger prawns with sugar snaps

Total Time
30 min
25 min
5 min
Once you get to know the savoury power of miso paste, you’ll want it in your fridge at all times. The red variety is the strongest, for a milder flavour, use white miso. Give the usual rice a miss and serve over a crunchy green salad with grated carrot and sliced shallot for a flavour-packed meal.


Salt reduced chicken stock

¼ cup(s), (60ml)

Miso paste

1 tbs, red variety

Sherry, dry

1 tbs

Sriracha sauce

2 tsp

White sugar

1 tsp

Sunflower oil

1 tbs

Raw peeled prawns

250 g, (buy 500g shelled), peeled, deveined, tails in tact

Fresh ginger

1 tbs, finely grated

Sugar snap peas

300 g, trimmed

Red capsicum

1 medium, thinly sliced


1 tsp


  1. Combine stock, miso, sherry, sriracha and sugar in a small bowl. Set aside.
  2. Pat prawns dry with paper towel. Heat oil in large wok over high heat. Add prawns in an even layer. Cook undisturbed for about 1 minute, until they begin to sear. Add ginger and stir-fry for about 30 seconds, until prawns are lightly browned but not cooked through.
  3. Add peas and capsicum, stir-fry for about 30 seconds. Stir cornflour into stock mixture until smooth, then add to wok. Continue stir-frying for 1-2 minutes, or until liquid boils and thickens slightly and prawns are cooked.


TIP: Patting prawns with paper towel absorbs any moisture so they brown up nicely when stir-fried.