Thai-Style Prawn (Shrimp) Stir-Fry Recipe

Name: Thai-Style Prawn (Shrimp) Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons olive oil; 1 kg prawns (green or raw peeled deveined tails intact); 2 lemongrass (stalks white part only finely chopped); 1 chili (small red thinly sliced); 2 garlic cloves (thinly sliced); 4 cm ginger (fresh peeled finely grated); 1 brown onion (large cut into wedges); 120 g baby corn (packet halved lengthways); 1 bunch Broccolini (cut into 4cm pieces or 200 grams broccoli cut into florets); 1 red capsicum (large chopped); 250 g green beans (trimmed halved diagonally); 2 carrots (large halved lengthways thinly sliced diagonally); 2 tablespoons water; 1 bunch basil (leaved picked); 1 1/2 cups bean sprouts; lime wedge (to serve)

Servings: persons

1 1/2 teaspoons olive oil
1 kg prawns (green or raw peeled deveined tails intact)
2 lemongrass (stalks white part only finely chopped)
1 chili (small red thinly sliced)
2 garlic cloves (thinly sliced)
4 cm ginger (fresh peeled finely grated)
1 brown onion (large cut into wedges)
120 g baby corn (packet halved lengthways)
1 bunch Broccolini (cut into 4cm pieces or 200 grams broccoli cut into florets)
1 red capsicum (large chopped)
250 g green beans (trimmed halved diagonally)
2 carrots (large halved lengthways thinly sliced diagonally)
2 tablespoons water
1 bunch basil (leaved picked)
1 1/2 cups bean sprouts
lime wedge (to serve)

1
Heat 1 teaspoon of the oil in a large wok on high until the wok is hot and add the prawns and stir fry for 1 minute and then add the lemongrass, chilli, garlic and ginger and stir fry for 2 minutes or until the prawns just change colour and remove from the wok and set aside.
2
Heat remaining oil in the wok on medium high and add the onion, corn, broccolini, capsicum, green beans and carrot and then add the water and cook covered toss twice for 2 minutes or until the vegetables are just tender.
3
Return prawn mixture to the wok and toss to combine and heat through, remove wok from the heat and toss in the basil leaves and bean sprouts.
4
Divide mixture between shallow bowls to serve and accompany with the lime wedges.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 teaspoons olive oil, 1 kg prawns (green or raw peeled deveined tails intact), 2 lemongrass (stalks white part only finely chopped), 1 chili (small red thinly sliced), and more.

Yes, Thai-Style Prawn (Shrimp) Stir-Fry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai-Style Prawn (Shrimp) Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions