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Prawn and watercress stir-fry

A prawn stir-fry in a wok

Prawn and watercress stir-fry

Name: Prawn and watercress stir-fry
Total time: 20 min
Yield: Serves 2
Ingredients: 1 tsp cornflour; 2 tbsp light soy sauce; 1 tbsp shaoxing or other rice wine; 4 tbsp made with ½ tsp of chicken powder or bouillon chicken stock; a pinch white pepper; 1 tsp sesame oil; 150g watercress; 2 tbsp vegetable oil; 3 spring onions sliced, green and white parts separated; thumb-sized piece ginger cut into matchsticks; 3 cloves garlic grated or crushed; 1 red chilli sliced; 165g raw peeled prawns; cooked noodles or steamed rice to serve

Anna Glover

Published: April 27, 2021 at 4:09 PM

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Serves 2

Easy

Total time: 20 mins

A star rating of 5 out of 5.2 ratingsRate

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Watercress adds peppery notes to this saucy stir-fry. It's low in calories and perfect for a springtime dinner

Low calorie

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Alternatives

Complete the dish

Make this prawn and watercress stir-fry, then check out our healthy prawn stir-fry, prawn fajitas, spicy prawn linguine, prawns pil pil and more prawn recipes.

Ingredients

Nutrition

1 tsp cornflour
2 tbsp light soy sauce
1 tbsp shaoxing or other rice wine
4 tbsp made with ½ tsp of chicken powder or bouillon chicken stock
a pinch white pepper
1 tsp sesame oil
150g watercress
2 tbsp vegetable oil
3 spring onions

sliced, green and white parts separated
thumb-sized piece ginger

cut into matchsticks
3 cloves garlic

grated or crushed
1 red chilli

sliced
165g raw peeled prawns
cooked noodles or steamed rice

to serve

Nutrition: per serving

kcal235

low
fat14.1g
saturates1.4g
carbs7.3g
sugars3.6g
fibre2.3g
protein18.4g
salt3.2g

Method

step 1

Whisk together the cornflour and soy in a small bowl to make a smooth paste, then stir in the rice wine, stock, pepper and sesame oil until smooth. Cut the watercress stems into 3cm lengths, but keep the leaves whole.
step 2

Heat the vegetable oil in a work or deep frying pan over a high heat, and fry the spring onion whites for 30 seconds, then add the watercress stems, ginger, garlic and chilli. Stir-fry for 1-2 minutes or until the chilli and garlic start to smell fragrant. Toss in the prawns and watercress leaves, and toss for a few seconds, then add the sauce. Bubble for 1-2 minutes until the prawns are pink and the sauce has thickened slightly. Add cooked noodles and toss in the wok, or serve spooned over rice.

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Authors

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Anna GloverSenior food editor

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A star rating of 5 out of 5.2 ratings

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