Sweet chilli prawn stir-fry

Sweet chilli prawn stir-fry

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(14 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2
This easy to prepare stir-fry makes a great midweek meal

Nutrition and extra info

Nutrition: per serving

  • kcal386
  • fat12g
  • saturates1g
  • carbs41g
  • sugars39g
  • fibre6g
  • protein32g
  • salt2.22g
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  • 4 tbsp soft brown sugar
  • 1 tbsp vegetable oil
  • 1 head broccoli, cut into small florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • half a 250g pack baby sweetcorn, halved lengthways


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 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 prawn, defrosted



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…


  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.

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Comments, questions and tips

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14th Apr, 2008
Really good! Great as an easy mid week meal too. I added some cabbage and a birds eye chilli which tasted great!
11th Apr, 2008
Tried this using raw tiger prawns too - added at the same time as the pepper - which was just as good!
4th Apr, 2008
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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