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.


  • 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


  • 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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Anna GloverSenior food editor

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