Tiger prawns stir-fried with garlic, ginger and chilli's are seasoned with soy and ketchup and served on top of steamed Jasmin rice.


  • For the prawns

  • 3 tbsp groundnut oil

  • 4 large cloves garlic, crushed and finely chopped

  • 1 tbsp ginger, grated

  • 3 medium red chillies, deseeded and finely chopped

  • 200g (7oz) raw tiger prawns, shelled and deveined

  • 400ml (14 floz) vegetable stock

  • 3 tbsp tomato ketchup

  • 1/2 tbsp light soy sauce

  • 1/2 tsp brown sugar

  • 1 lime, juiced

  • 1 tbsp cornflour mixed with 2 tbsp water

  • 2 spring onions, chopped on the diagonal

  • 1 large handful coriander, roughly chopped

  • To Serve-

  • 250g (9oz) jasmine rice, cooked

  • coriander sprigs to decorate

  • 1 wedge of lime


  • 1.

    Heat a wok over high heat and add the groundnut oil.

  • 2.

    Add the garlic, ginger and chillies and stir fry for 30 seconds.

  • 3.

    Add the tiger prawns and stir well.

  • 4.

    When the prawns start to turn pink add the hot vegetable stock and bring the sauce to the boil.

  • 5.

    Add the ketchup, light soy sauce and brown sugar and mix well.

  • 6.

    Add the lime juice and then the blended cornflour.

  • 7.

    Let the sauce reduce and thicken slightly.

  • 8.

    Add the spring onions and coriander

  • 9.

    To Serve-

  • 10.

    Ladle the prawns onto a serving plate and serve with portion of steaming Jasmine rice.

  • 11.

    Garnish with a few sprigs of coriander and a wedge of lime.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 178kj
  • Fat Total 8g
  • Saturated Fat 0g
  • Protein 7g
  • Carbohydrate 20g
  • Sugar 3g
  • Sodium 325mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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