Olive Magazine
A prawn stir-fry in a wok

Prawn and watercress stir-fry

Published: April 27, 2021 at 4:09 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal235
fat14.1g
saturates1.4g
carbs7.3g
sugars3.6g
fibre2.3g
protein18.4g
salt3.2g
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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

  • 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

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.

Rustle up more of our speedy stir-fry recipes

Ginger Chicken Stir-Fry Recipe

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