Prep time10 mins

Cooking Time15 mins

Serves   2

Prawns contain vitamins and minerals like calcium, phosphorous, potassium, vitamin A, vitamin E, etc. They are packed with significant amounts of vitamin B12, B6 and niacin. They are also rich source of iron that helps in boosting the production of red blood cells.


200g raw, peeled prawns/shrimp

For the marinade:
1 chilli, chopped finely
1 clove garlic, crushed
1 and a 1/2 teaspoons white pepper
3 tablespoons fish sauce
Juice of 1/2 a lime

For the stir fry:

2 tablespoons cooking oil
3-4cm piece ginger, shredded
8 spring onions, finely sliced
1 pepper (red or yellow), sliced in strips
85g sliced water chestnuts
2 heads of pak choi, chopped into quarters
100g beansprouts
Handful of cashews
1 clove garlic, finely chopped
1 tablespoon soy sauce
Pepper- to taste

To serve:
Egg or rice noodles (optional)


  1. Place all of the marinade ingredients in a bowl and mix together well. Then throw in the prawns/shrimp making sure they are fully coated with the marinade. Leave to the side.
  2.  To begin making the stir fry, heat a tbsp of oil in a wok on a high heat, then add the ginger and spring onions, frying them for about 1 minute. Next, add the chopped pepper and fry for another minute until they soften.
  3. Add the water chestnuts, pak choi, beansprouts, cashews and garlic. Toss in the wok until the beansprouts and pak choi soften and wilt. Then, add the soy sauce and a dash more pepper for an extra kick.
  4. Tip the wok contents into a dish and put any remaining oil back on the heat, topping up with the other tablespoon of oil if necessary. Add the prawns/shrimp to the wok, without the marinade, and toss for 2 minutes until pink. Pour the marinade on top of the prawns/shrimp and continue to toss briefly.
  5. Tip the cooked, marinated prawns onto the stir-fried vegetables and, if you’d like, serve up with noodles. Delicious!