Sweet chilli prawn stir-fry

Sweet chilli prawn stir-fry

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(14 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

This easy to prepare stir-fry makes a great midweek meal

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
386
protein
32g
carbs
41g
fat
12g
saturates
1g
fibre
6g
sugar
39g
salt
2.22g

Ingredients

  • 4 tbsp soft brown sugar
  • 1 tbsp vegetable oil
  • 1 head broccoli, cut into small florets
  • half a 250g pack baby sweetcorn, halved lengthways
  • 2 tbsp Thai red curry paste (we used Bart's)
  • 1 red pepper, deseeded and sliced
  • splash Thai fish sauce or low-salt soy sauce
  • 200g cooked fozen prawns, defrosted

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Method

  1. Tip the sugar into a wok, add a splash of water and let it dissolve over a low heat. Once dissolved, turn up the heat until it bubbles, then pour into a heatproof bowl.
  2. Heat the oil in the wok, then stir-fry the broccoli and sweetcorn for 3 mins until they start to blister. Stir the curry paste into the caramel, then pour into the wok. Add the pepper and continue to cook for 2 mins. Splash in the fish sauce or soy, add the prawns and fry again to heat through. Serve immediately with rice or noodles.

Recipe from Good Food magazine, April 2006

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Comments

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iloveprunejam's picture
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Excellent recipe though I would stir fry for an extra 10 minutes before adding the peppers and prawns. My family loved it!

lisacollins1977's picture
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It was ok - very sweet and just ok.

melissak's picture
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Absolutely delicious! We will definitely be adding this to our meal rotation menu. Yum!

bean_mother's picture
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This is a lovely mid-week supper. I was unsure about the sugar, but it worked really well. I did add some extra fresh chilli though. Also bought raw prawns and stir-fried them separately with a little fresh chilli before adding them to the dish.

helenk1984's picture
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I would NOT recommend this! There was far too much sugar in it and it ruined the recipe. I was left with the taste of sugar in my mouth for the rest of the evening and it made me feel sick. I think there may be a typing error in the amount of Tbsp required and it should of been 4 Tsp instead!

taross's picture
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I didn't have the veg as given in the recipe, just used a bag of pepper stir fry, added some noodles and used king prawns. The sauce was lovely (Tesco's own red thai paste) even although I think I put too big a splash of water in, which made it a bit thinner than I would usually like - but would try it again with less water. As it says, a tasty, quick meal for midweek.

gpunch11's picture

I made this last nite and used chicken instead of prawn & added a little chopped fresh red chili - it was superb.Really tasty&will be a regular for me. so fast aswell!

pmr747's picture
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Enjoyed this. Used Sainsburys Red sauce and it tasted fine. Will make again

stefb84's picture

Why is this called sweet chilli? it doesn't have chilli or sweet chilli sauce in it!?

katyrouth's picture
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I used this sauce last night with a basic veggie stir-fry (mange tout, red pepper, beansprouts) and it was still fantastic!

I usually use Bart's paste as recommended, but I tried M&S too, which was different (in a good way!) - lots of citrus and coconut.

krissyb's picture
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Really good! Great as an easy mid week meal too. I added some cabbage and a birds eye chilli which tasted great!

katyrouth's picture
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Tried this using raw tiger prawns too - added at the same time as the pepper - which was just as good!

tracyann's picture
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This was excellent. The flavour was beautifully sweet and spicy. Although it was spicy the children still loved it and has made it to the family favourites cookbook.

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