Photo of Stir-fried jerk prawns & peppers by WW

Stir-fried jerk prawns & peppers

Total Time
20 min
15 min
5 min
A warming jerk spice marinade adds plenty of flavour without any fuss


Jerk marinade

45 g

Freshly squeezed orange juice

1 serving(s)

Vegetable Oil

4 teaspoon(s)

Spring Onions

3 medium, trimmed and thinly sliced, green and white parts separated


1 clove(s)

King Prawns, Raw

450 g, peeled and deveined, tails left on

Peppers, all types

3 medium, deseeded and cut into thin strips


  1. In a small bowl, combine the jerk marinade and orange juice. Set aside.
  2. Heat a large nonstick wok or frying pan over a high heat until hot, then add the oil. Stir-fry the garlic and white part of the spring onions for 10 seconds, or until fragrant. Push the onion mixture to the sides of the wok then add the prawns to the centre, spreading them out in a single layer. Leave to cook for 1 minute, then stir-fry with the spring onion mixture for 30 seconds, until the prawns are beginning to turn pink.
  3. Add the peppers and stir-fry for 15 seconds. Season, then stir in the marinade mixture and stir-fry for 1-2 minutes, or until the prawns are cooked through and the peppers are tender but still retain some bite.
  4. Scatter over the green part of the spring onions, then serve.


How to stir-fry prawns: Peel and devein raw prawns, then pat dry with kitchen paper, as excess moisture will steam the prawns and cool down your wok. Stir-fry no more than 450g at a time – stir-frying too many prawns at once could result in uneven cooking. Cook raw prawns for 1 minute without tossing to sear them, which adds colour and helps them to cook evenly.