Prawn and vegetable stir fry

Get dinner on the table in 20 minutes with Aaron Craze's quick stir fry flavoured with a fresh ginger and lemongrass paste
By Aaron Craze
Prawn and vegetable stir fry
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 shallots, peeled and chopped
  • 4 cm piece root ginger, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 stick lemongrass, tough outer leaves discarded, chopped
  • 2 red chilli, chopped
  • 1 tsp shrimp paste, (belacan)
  • 3 tbsp groundnut oil
  • 250-300 g raw peeled tiger prawns
  • 400 g Chiense broccoli
  • 2-3 heads pak choi
  • 1 Chinese okra, skin peeled, flesh sliced at an angle
  • 3 tbsp soy sauce
  • 3 tbsp mirin
  • steamed jasmine rice, to serve
  • 1-2 tsp sesame oil, to drizzle
  • handful coriander, sprigs, to garnish


1. Tip the shallots, ginger, garlic, lemongrass, chillies and shrimp paste into a mini food processor and blend to a paste.

2. Heat the oil in a wok or large frying pan over a high heat and fry the paste for 2-3 minutes until sizzling and aromatic. Turn the heat down to medium-high, stir in the prawns and fry for 1-2 minutes until just turning pink then add the broccoli, pak choi, okra, soy sauce and mirin. Cook for 3-4 minutes or until the vegetables are just tender.

3. Serve on hot jasmine rice, drizzle with a little sesame oil and scatter over a few sprigs of coriander.

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