Vietnamese seafood stir fry

John Torodes Vietnamese stir fry brings together prawns and crayfish with ginger and fresh herbs and a chilli kick
By John Torode
Vietnamese seafood stir fry
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes plus marinating
  • Effort: easy


  • 1 courgette, cut into thick batons
  • 200 g prawns, half peeled with tail on
  • 6 crayfish, peeled
  • 1-2 tbsp caster sugar
  • 1 tbsp fish sauce
  • 2 cloves garlic, minced
  • 2 cm ginger, thinly sliced
  • 1 red chilli, thinly sliced
  • 3 lime leaves, finely sliced
  • 2 spring onions, chopped
  • 1 bunches fresh coriander, roughly chopped
  • 1 tbsp Asian basil (Thai basil), roughly chopped
  • 1 tbsp mint leaves, roughly chopped
  • banana leaves, to serve, optional

Tips and Suggestions

John uses choko and yabbies in the show. Yabbies are like crayfish, and choko is a vegetable common to Australia that has the same texture as courgettes or marrows.


1. Boil the courgette batons for a few minutes to soften, and set aside. Mix the prawns, crayfish, caster sugar and fish sauce in a separate bowl and leave to sit for 10 minutes.

2. Heat a wok. Add oil and fry the garlic, ginger, chilli and the courgette. Drain the prawns of their liquid marinade and then add to the wok after 1 minute, along with the lime leaves. Cook for 1 -2 minutes. Add the spring onion, cook for another minute and then add the herbs.

4. Serve on a banana leaf, garnished with sprigs of Thai basil.

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